Chimichurri Sauce

1 bunch flat leaf parsley
8 cloves garlic, minced
3⁄4 cup extra virgin olive oil
1⁄4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano(optional)
1 teaspoon black pepper
1⁄2 teaspoon salt

Pulse parsley in processor to chop.
Add remaining ingredients and blend.
Separate sauce into equal parts.
(Use half for basting or marinade).
(Use other half for table service).

Comments: Serves 6

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.

Read more at: http://www.foodnetwork.com/recipes/steak-gaucho-style-with-argentinian-chimichurri-sauce-recipe.html?oc=linkback