A recipe for the best chimichurri ever

I made my own chimichurri sauce during my Whole30 and it was quite possibly the best thing ever. I somehow managed to not inhale the entire thing, even though I definitely wanted to. It's sort of like pesto (but pesto is basil) and this is spicy and delicious (so is pesto--delicious that is, not spicy). It's the perfect pair for steak and fajitas and tacos and chips and even if you got a spoon and ate this right out of the jar, I wouldn't judge you at all. Promise.

Here's the recipe:
/Handful of parsley (I used about a cup)
/Smaller handful of cilantro (I used about 1/3 to 1/2 of a cup)
/Lots of fresh garlic
/1/2 teaspoon of salt
/1/2 teaspoon of pepper
/1 (+++) teaspoon of crushed red pepper
/1/4 teaspoon of cumin
/1/2 cup of olive oil
/1/4 cup of apple cider vinegar
/Fresh Squeezed Lime

Put everything in your food processor and blend, blend, blend. I assess the situation after a few pulses and add more herbs or more salt, probably more red pepper and garlic. For most people, I probably put about six-times too much red pepper and garlic but we are big fans of that over here. If I make before a meal, I make it an hour + early so that it can sit and marinate and then add more salt or probably red pepper.

The only person who doesn't like this in our house is Maddox. And sorry for him, really. But not really because this just means that there's plenty for Evan and I. Also, this steak. Let's talk about that for a minute. It's from Costco, this pre-cooked sliced prime rib. All you do is throw it in the oven to reheat it and it's delicious. I definitely recommend the chimichurri with it though, obviously.