Chimichurri Marinade

This is a good chimichurri sauce using parsley.
I'm on the don't like cilantro side of things.
This sauce is delicious on it's own, using the
“less is more” phylosophy definitely applies
to the small amount of onion and oregano.
Although, I did decrease the oil
and increase the vinegar just a bit.

Ingredients:
1 large bunch of fresh flat leaf parsley
8 cloves of garlic, peeled
2 tablespoons minced red onion
1 tablespoon minced yellow onion
4 tablespoons distilled white vinegar
1 tablespoon red wine vinegar
5 tablespoons water, about
1 teaspoon coarse salt or to taste
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Directions:
Chop up the parsley a bit. Add parsley and garlic
to food processor and pulse a few times to mince.
Add remaining ingredients and pulse some more.
Slowly pour oil through the chute,
continue to pulse and mix.
Just enough to where everything is mixed properly.