Chimichurri

Chimichurri is sort of South American pesto. I don't remember how I discovered it - maybe a birthday of Mom's years ago when we went to the Buenos Aires Grill - but now I'm totally obsessed with it. I want to eat it not just on red meat, which is traditional, but on chicken and pork chops and salad and pasta salad and chips and sandwiches. It's acidic and spicy and freshy and I started eating it with a spoon last night and sort of made myself sick. But the point is, make this and I hope you'll love it too.

Chimichurri
makes about 1/2 a cup, which is plenty because this is very flavorful stuff

2 cloves garlic, peeled
2 cups (loosely packed) parsley
2 cups (loosely packed) cilantro
2 T fresh oregano (or 1 T dried)
1/2 t cumin
1/4 t red pepper flakes
1/2 t smoked paprika
juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil
salt to taste

• If you're pressed for time use a food processor to blend everything together (do the garlic first, then dump all the rest in), but it's a little more authentic if you just chop everything really small and mix it together in a bowl. Let it sit for about half an hour to get all the flavors together.
• If you know that you don't like things that are very acidic, hold back on half of the lemon and vinegar and add them bit by bit to taste.