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Chimichurri Sauce
This lively sauce is Argentian in origin, although I'll make no claims about its authenticity. It tastes great however!
- 1 cup fresh parsley
- 5 cloves garlic, peeled
- 1/2 olive oil (use the virgin here; you want the flavor)
- 1-2 Tbs lemon juice
- 1/2 tsp dried red pepper flakes
- 1/2 tsp salt
- 1/8 tsp pepper (or more to taste)
Chop up the parsley in your food processor, scraping down periodically. Add the garlic cloves one at a time and pulse the food processor on after each one. Add the oil, lemon juice, peppers, and sat and blend until mixed, about 5 seconds.
You can also make this by hand, chopping up the parsley and garlic, then whisking in the other ingredients.
You can refrigerate this until dinner is served! Serve with chicken or steak.