Fireweed Chimichurri

This sauce is fantastic on anything and everything.

Fireweed Chimichurri

by Beth Short-Rhoads

1 packed cup parsley

1 packed cup cilantro

1/4 cup olive oil plus extra for drizzling

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon red pepper flakes

1 tablespoon dried oregano

1/3 cup minced red onion

Pulse parsley through oregano in a food processor until the herbs are in tiny pieces. Transfer to a container and stir in the red onion. Drizzle with extra olive oil.