Chimichurri

Ingredients

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
½ cup cilantro trimmed of thick stems
4 garlic cloves
2 Tbsp fresh oregano leaves (can sub 2 teaspoons dried oregano)
½ cup Seasons Coratina Extra Virgin Olive Oil
3 Tbsp Season Sherry Vinegar
1 tsp Seasons Sea Salt
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ hot red peppers

Directions

Place all ingredients in food processor until all ingredients are well blended. About 2  minutes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for 3 to 4 days.