Paleo Chimichurri Sauce

When I started traveling to Buenos Aires for work, I fell in love with the Argentinean sauce called chimichurri. It's fresh and vinegary (is that even a word?) and works so well with grilled meats. The good news is you don't have to fly all the way to South America to enjoy it. Simply whip it up in a matter of minutes for your own little asado at home. You could also use half to marinade your meat for a few hours or overnight, reserving the other half to serve as sauce with the cooked meat. INGREDIENTS... 1 bunch fresh parsley 1 bunch fresh coriander 2 French shallots 1 clove of fresh garlic, peeled (you can add more if you like) 1/2 cup olive oil 4 tablespoons apple cider vinegar 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1/2 teaspoon dried chilli flakes Black pepper to taste Juice of lemon quarter Whizz the shallots and garlic up in a food processor until finely chopped. Add the herbs and break them down. Add everything else and combine for a matter of 30 seconds until you have a lovely thick, herby sauce. Serve as is over your favourite grilled meat (it is equally delicious with fish and chicken).   By: Holly Purdy, InnerFight Foodie