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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Chimichurri Sauces
Recipe: Argentine Chimichurri Sauce

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Argentine Chimichurri Sauce
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup fresh lemon juice
1/2 teaspoon red pepper flakes [optional]
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil

Place parsley, garlic, oregano, lemon juice, red pepper flakes, salt, and
pepper (to taste) in the bowl of a food processor fitted with a blade
attachment. Process until finely chopped, stopping and scraping down the
sides of the bowl with a rubber spatula as needed, about 1 minute total.

With the motor running, add oil in a steady stream. Scrape down the sides
of the bowl and pulse a few times to combine. Transfer sauce to an airtight
container and refrigerate at least 2 hours or up to 1 day to allow the
flavors to meld. Before serving, stir and season as needed.

By Christine Gallary. Adapted from: Chow.com