Cuban Chimichurri

Cuban Chimichurri – Havana

Ingredients
2 cups fresh Parsley leaves
2 cups fresh Cilantro
10 cloves Garlic
1/2 medium Red Onion, quartered
3/4 cup EVOO
1/4 cup fresh Lemon Juice
2 T Red Wine Vinegar
1 tsp dried Oregano
1/2 tsp fresh cracked Black Pepper
1/2 tsp Kosher Salt

Method

1. Put the parsley, cilantro garlic, and onion in a food processor. Pulse 4-5 times.
2. Add the rest of the ingredients and run the food processor until well combined.
3. Scrape the sides if needed and pulse 1-2 more times.
4. Adjust seasonings to taste.
5. Store in a glass jar and refrigerate up to two weeks.

* May add 1 cup sour cream to make a creamy Chimichurri