Chimichurri Sauce

• 1 bunch parsley
• 1 bunch cilantro
• 6 cloves garlic
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

1. Wash and dry parsley and cilantro and remove stems. In a food processor or blender, add the parsley, cilantro, and garlic. Process until the herbs are coarsely ground. Add the lemon juice, salt and pepper. With the processor running on low, stream in the olive oil until well combined. Serve immediately, or store in an airtight container for up to a week.