Mint Chimichurri

There are few things this chimichurri doesn’t make better. Top it on fish, chicken, steak, pasta and, of course, lamb.

1 1/2 cups coarsely chopped fresh mint leaves

1 1/2 cups coarsely chopped fresh Italian parsley

1/2 cup extra-virgin olive oil

2 cloves garlic

2 tbsp freshly squeezed lime juice

1/2 tsp salt

1/4 tsp red pepper flakes

Freshly cracked black pepper, to taste

Place all the ingredients in a food processor, and pulse until smooth. Adjust the salt and lime to your liking, and serve.