Argentine Chimichurri Sauce

I was looking for something to jazz up our roasted veggies today and thought of the yummy sauce we eat every time we go out for Argentine cuisine.  It's a parsley based sauce that looks a lot like pesto, but tastes totally different.  It goes great over vegetables, as a dip with bread or crackers, or as the Argentines eat it - over a big hunk of steak.  I got this recipe from the Food Network website.

1 c. packed chopped parsley - flat leaf or curly
3-5 cloves garlic
1 tsp. salt
1/2 tsp. pepper
1/2 tsp crushed red pepper flakes
2 Tab. oregano
2 Tab. onion, minced
3/4 c. olive oil
3 Tab. red wine vinegar
3 Tab. lemon juice

Put it all in a blender and pulse until well combined.  You don't need to puree it, just pulse until it's all well chopped together.