Mark Bittman's Chimichurri Sauce

2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper

In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

Serve with freshly grilled meat.

From: Food and Wine