Chimichurri

Ainekset

• 60g fresh parsley, finely chopped

• 20g fresh cilantro, finely chopped

• 30g red wine vinegar

• 60g olive oil

• 15g yellow onion, finely minced (or soak in cold water for a few minutes to mellow)

• 2 small garlic cloves, finely minced

• 1 tsp dried oregano

• 1 tsp red pepper flakes (adjust to taste)

• Salt and black pepper to taste