Chimichurri Sauce

• 1 small bunch fresh flat-leaf parsley
• 1 small bunch fresh cilantro
• ¼

Using a chef’s knife with a rocking motion, mince the leaves and tender stems of the parsley and cilantro. (Hand chopping is preferable to using a food processor, which tends to pulverize the herbs.) Add the oregano leaves and capers to the pile and mince into the parsley and cilantro. Transfer the mixture to a small bowl.

Stir in the olive oil, garlic, shallot, vinegar, lemon juice, an