Chimichurri Sauce Recipe | Gelson's

Ingredients

• 1 cup flat leaf (Italian) parsley (about 1 bunch), stems removed
• ½ cup cilantro leaves, lightly packed
• 1½ Tbsp fresh oregano leaves, lightly packed
• 2 cloves Melissa’s organic garlic, peeled and quartered
• ½ half small Melissa’s organic shallot quartered
• ½ cup Napa Valley organic olive oil
• 2 Tbsp Napa Valley organic red wine vinegar
• ½ tsp Le Saunier de Camargue fleur de sel sea salt
• ¼ tsp crushed red pepper flakes