Chimichurri Sauce for Gus

I had some friends over for dinner tonight. We ended up with 4 adults and 6 kids, ages almost-3 to 13. The menu was:

Salsa, Guacamole, and Chips for nibblies beforehand
Pork Tenderloin
Sirloin (barbecued)
Pasta with Ricotta
Oven Fried Potatoes with garlic, cumin, and paprika
Baked Green Beans
Delicious Spinach Salad from a friend
Chimichurri Sauce
Red Velvet Cake

The chimichurri sauce was the hit of the night and I promised I'd post the recipe, so here you go, Gus!

1 cup fresh parsley leaves
4 - 5 cloves garlic
1/2 cup olive oil
2 Tbs lemon juice, roughly
1/4 tsp dried red pepper flakes

Rinse the parsley and pick out the stems. Dry or shake off the excess water, then put it all in your food processor bowl. Mince it up. Add the garlic and pulse again until minced. Add the oil, lemon juice, and red pepper. (If you like it spicy, add more red pepper. This was not at all hot with this ratio.)

Serve with sliced steak.

I saw a few variations of chimichurri sauce. Some had jalapenos, some had vinegar instead of lemon juice. A few had oregano as well as parsley. Some had cayenne instead of the red pepper flakes. Most recipes I tend to experiment a bit with, but this one is so good my only question is much garlic to add. The cloves I had tonight were huge (but not elephant garlic) so I only used 4. I probably would have used 6-8 normal sized one. Many of the recipes had salt and pepper as well, but to me it tasted great without the salt.