Chimichuri

inspiration: Kyra's Father grew up in Buenos Aires and often took the family to Argentinian Restaurants.  We made many versions before coming up with this recipe, trying to always be authentic, as well as appeal to our palette.  In the end, this came out amazingly and we always have a jar (or two!) of it in our fridge during the summer.  We love to put it on anything grilled as well as steak, chicken, and seafood.

ingredients:

• 2 cups parsley (approximately 1 bunch, tightly packed)
• 2 cups cilantro (approximately 1 bunch, tightly packed)
• 2/3 cups olive oil
• 2/3 cups red wine vinegar
• 4 garlic cloves
• 1.5 teaspoons dried red pepper flakes
• 1.5 teaspoons cumin
• 1 teaspoon salt

method: In a food processor, combine the garlic, parsley, cilantro, red pepper flakes, cumin, and salt.  Pulse to chop to a very rough consistency.  Add the olive oil and vinegar and pulse again till smooth, but still chunky.  Should look like rough pesto.

entertaining notes: This can be made ahead and will last in the fridge for about 1 week. 

Yields: makes 26 ounces (approximately 2 jam jars)