Chimichurri Sauce

Ingredients

• 1 bunch cilantro leaves fresh roughly chopped
• 1 bunch mint leaves fresh roughly chopped
• 1 bunch parsley fresh roughly chopped
• 6 cloves garlic 
• 1 pinch kosher salt 
• 2  lemons 
• 0.5 cup olive oil light
• 0.3 teaspoon pepper flakes red to taste

Equipment

• food processor
• bowl
• blender

Directions

1. Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice.
2. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour.
3. Transfer the sauce to a serving bowl and serve with empanadas.