1 cup cilantro
1 cup parsley
1/3 cup olive oil
1 tsp. chili flakes
3-5 garlic cloves
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon fresh ground Zen Chanthaburi Black Peppercorns
1/3 cup tablespoon red wine vinegar
Combine the garlic, shallots, oil, lemon and vinegar in a bowl and let sit for 10-15 minutes. This step is optional, but will add a slightly better flavor to your sauce.
Combine all ingredients in a food processor and blend until a sauce forms (add a bit more oil if needed during the blending process). Don't blend until totally smooth, you want some chunks in the sauce. Allow the flavors to blend for 2 hours or up to 1 day before use. Try it as a marinade on beef before grilling, and/or as a topping over grilled meats.
You can can freeze for up to 2 months.