Chimichurri Sauce

I've seen several recipes for this wonderful sauce and this is my fairly simple version that is great with steak, chicken, seafood, even grilled vegetables. BIG caveat here -- my crazy gaucho friend Fabrizio from the Pampas of Argentina has informed me there is only one way to make Chimichurri (not the way I make it), and it is only used on one specific sausage dish (maybe the one thing I've never put it on). OK, he's not really a gaucho from the Pampas, he's from Buenos Aires and studying to be an engineer, but I still think he's crazy for not putting Chimichurri on everything!

• 4oz of sweet or Spanish onion roughly chopped
• 2-3 cloves of garlic cut in half
• 1 head of parsley rinsed and dried, large stem ends removed
• 1 head of cilantro rinsed and dried, large stem ends removed
• juice of 1 lime
• 1/4 cup olive oil
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt

  Put onion and garlic in food processor. Pulse 3 or 4 times, scrape down the sides. Add the parsley and cilantro to the processor. Run for 10 seconds, stop, scrape down the sides, then run again for 10 seconds (we want to keep some body to this, not make a smooth puree).
  Scrape mixture into a bowl, add olive oil, lime juice, red pepper flakes, and salt. Mix well. Place into a container and refrigerate several hours or even an entire day to let the flavors blend (unlike the "blending" mentioned in the Turkey Burger post, this time we're really letting the flavors blend!). You will have a full cup-worth of sauce and it will lasts several weeks in your refrigerator, but I doubt it will take that long before you're making another batch.
  Usually, I serve Chimichurri on the side and let everyone spoon some onto their plate. It can also be spread over what ever you're grilling or roasting for the last couple minutes of cooking. One of my favorite uses for Chimichurri is with chicken wings (calm down, Fabrizio!). Take your wings hot off the grill, or out of the oven, or out of the oil, and immediately toss them in a bowl with a healthy portion of Chimichurri. Fantastic! I hope you enjoy!