Tig's Chimichurri Sauce

Makes about 1 ½ cups

½ cup lightly packed fresh Italian flat-leaf parsley
½ cup lightly packed fresh cilantro leaves
4 garlic cloves, minced
¼ cup sherry wine vinegar, or to taste (can sub white wine vinegar and Sherry, equal parts )
¾ cup extra virgin olive oil (EVOO), or to taste
½ cup white onion, chopped
2 tablespoon fresh oregano, chopped
½ teaspoon red pepper flakes
1 teaspoon salt, or to taste
Juice of one lemon
Freshly ground black pepper to taste

Combine the parsley. Cilantro, garlic, vinegar, EVOO, onion, oregano, red pepper, salt, lemon juice and black pepper in a food processor and finely chop by pulsing; do not puree. Season to taste. You may sub 1 cup flat-leaf parsley for the ½ cup parsley and ½ cup cilantro.

This is great on Tilapia.
Also good on any grilled fish, just pour on top of fish after it is grilled.
Also good on grilled steak (you can put some on the steak, rub it in, before you grill the steak, then serve extra sauce on the side to spoon onto the top of the steak).
Great on grilled veggies, too.
Can use as a marinade, also.