Argentinean Chimichurri

America Test Kitchen Recipe
www.americastestkitchen.com
(Served over grilled steak or another type of meat)

Use a food processor. Process giving 10 pulses

1 1/3 cups loosely packed parsley leaves, washed and dried)
2/3 cup cilantro leaves (washed and dried)
6 garlic cloves, peeled and minced
1/2 teaspoon red pepper flakes

In a small bowl mix:

1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons Kosher salt or a little less if it is regular table salt

Let rest for 5 minutes.

Add the oregano, water and salt mixture to the food processor and give a few pulses.

Add:

1/4 cup red wine vinegar and mix using the food processor.

Pour the mixture into a bowl. Add 1/2 cup extra virgen olive oil little by little whisking to emulsify.
Rest on counter for 1 hour before serving.