Chimichurri Sauce

This recipe is pretty great to go on just about anything. We topped it on roasted chicken and veggies and then I froze several cubed trays as well to toss in with chicken or fish.

1/4 cup red wine vinegar
1/4 cup lime juice
2 gloves garlic
1/2 shallot minced
1 1/2 cups EVOO
1/4 cup fresh cilantro
1/4 cup parsley leaves
1/2 tsp salt
1/2 tsp black pepper

Combine vinegar, lime juice, garlic and shallot in food processor and mix on low speed. Drizzle in olive oil while mixing, the dressing will begin to emulsify. Add cilantro, parsley, salt and pepper and continue to mix on low until dressing is uniform in texture and herb pieces are chopped well. Lasts 2-3 days in fridge or 6 months in freezer.