Chimichurri Sauce

3 to 6 cloves garlic, depending on your courage

1 1/2 cups parsley leaves (some stems are totally fine)

1 1/2 cups cilantro leaves (again, stems are fine)

1/3 cup red wine vinegar (or another kind that you have on hand - white wine, apple cider)

1/3 cup olive oil

up to 1/3 cup veggie broth or water, as needed

1 1/2 tsp dried oregano

salt and pepper, to taste (red pepper flakes for a little extra zing)

Chop up the garlic first, then add everything into a blender or cuisinart - using as much of the water or broth as you need to get it going. Puree until smooth. Extra will store in the fridge for a few days.