Chimichurri Sauce

• 6 -8 garlic cloves, minced
• 2 cups parsley, tightly packed (italian)
• 12 cup cilantro, tightly packed
• 3 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons rosemary, fresh and chopped
• 2 bay leaves
• 1 teaspoon whole black peppercorn
• 12 teaspoon dry crushed red pepper
• 34 cup red wine vinegar
• 1 tablespoon water
• 34 cup olive oil
• 12 teaspoon salt

1. In a food processor or blender, grind the garlic and the herbs.
2. Grind the bay and the peppercorns in a spice grinder, add to the herb mixture with the crushed red pepper and vinegar.
3. Add olive oil and gently mix to blend, DO NOT OVERPROCESS.
4. Sauce should be slightly thickened.
5. Let stand several hours or refrigerate and serve at room temperature.
6. Drizzle over grilled or roasted meats, fish, or chicken.

garlic, parsley, cilantro, oregano, thyme, rosemary, bay leaves, black peppercorn, red pepper, red wine vinegar, water, olive oil, salt

Taken from www.food.com/recipe/chimichurri-sauce-252064 (may not work)