April 7, 2014
Chimichurri
This Argentine salsa goes well with any grilled meat or fish.
1 cup parsley -tightly packed
1/2 tablespoons fresh oregano or marjoram
2-3 cloves garlic
1 small onion
1 cup olive oil
1/4 cup red or white wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon red chile flakes
1 teaspoon salt
Blend in blender or food processor until well chopped but not puréed