Cilantro and Lime Chimichurri

1 Pulse cilantro, parsley, oregano, jalapeno, onion, garlic, lime juice, vinegar, crushed red pepper flakes, salt and pepper in a food processor until finely chopped but not pureed.
2 Scrape mixture into a bowl.
3 Stir in olive oil and lime zest until well blended.
4 Let stand at room temperature for at least 1 hour before using. This allows the flavors to blend and soften.
5 Store, tightly covered, in the refrigerator for up to 2 weeks.