Argentinian Chimichurri Marinade
2 cups fresh parsley and/or cilantro, firmly packed
1/4 cup fresh oregano leaves (optional)
3-6 cloves of garlic
2 tablespoons chopped onion
1/2 cup olive oil
2 tablespoons lemon juice (optional)
1 tablespoon lime juice (optional)
Kosher salt and red pepper flakes to taste
Pulse the garlic and onion in the food processor until finely chopped.
Add the parsley and/or cilantro, and oregano if using, and pulse briefly,
until finely chopped.
Transfer the mixture to a separate bowl. Add the olive oil and lemon/lime
juices, and stir. (Adding the liquids outside of the blender gives the
chimichurri the correct texture. You don't want the herbs to be completely
puréed, just finely chopped).
Season with salt and red pepper flakes to taste.
Store in the refrigerator until ready to serve.
From: About.com: South American Food