(Argentine parsley-garlic sauce for grilled meats)

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade.

Ingredients

• 1 bunch Parsley, chopped
• 8 cloves Garlic, crushed
• 1 tsp Oregano
• 2 tbsp Paprika (optional)
• 1/4 to 1/2 tsp Cayenne pepper
• 1-2 tsp Salt
• 1/3 cup Red wine vinegar
• 3/4 cup Olive oil

Directions

• Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
• Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature.

Variations

• Use sherry vinegar for a subtler flavor.
• For a Caribbean-style sauce, substitute cilantro for the parsley and add the juice of one lime.

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