
Julie Wilson's Chimichurri
1/4 cup mixed herbs such as tarragon, rosemary, mint, basil, cilantro, oregano and chives
2 cups Italian-style flat-leaf parsley
1 chopped shallot
2 large cloves garlic
1/2 cup olive oil/canola oil or a blend
2 tablespoons red-wine vinegar
2 tablespoons tarragon vinegar
1 pinch red pepper flakes
1/2 teaspoon salt
Throw everything into a blender or food processor and pulse until roughly chopped.