Chimichurri

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1 large bunch of fresh flat leaf parsley (stems an all)
8-10 cloves of garlic, peeled
1/4 small  onion minced
1 cup extra virgin olive oil
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon  salt
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2  teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper

Chop up the parsley a bit.  Add parsley and garlic to food processor and then pulse few times to mince. Add remaining ingredients except the oil and pulse again to combine. Slowly pour olive oil through the chute, while continuing to pulse. Mix just enough to where everything is mixed properly. Stop just as oil starts to emulsify, and that will happen very quickly.  Let it rest overnight to marry and balance out the flavors.