Chimichurri

Ingredients

1 bunch of finely chopped cilantro, thoroughly rinsed and completely dry

1 bunch of finely chopped parsley leaves, thoroughly rinsed and completely dry
4 large garlic cloves, minced
1 tablespoon dry parsley
1 tablespoon dry oregano

2 teaspoons pepper flakes

1-1/2 teaspoons thyme

1-1/2 teaspoons freshly ground pepper

1 teaspoon cayenne pepper

1/2 teaspoon coarse Kosher salt

1/2 teaspoons onion powder

1/3 cup avocado oil
2 tablespoons sherry vinegar or apple cider vinegar

Directions
Combine all ingredients. Correct salt, vinegar, and oil to taste. Refrigerate for at least 24 hours before using.

Chimichurris may be stored in the refrigerator for up to 2 months --if it lasts more than two days.

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