Recipe of the Week: Argentine Parsley Garlic Sauce–Chimichurri


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Ingredients:
1 bunch flat leaf parsley
8 Cloves Minced Garlic
3/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1 Juiced Lemon Wedge
1 Tablespoon Diced Red Onion
1 Teaspoon Dried Oregano
1 Teaspoon Black Pepper
1/2 Teaspoon Salt

Directions:
Chop parsley and place in blender. Whirl once. Add the remaining ingredients and blend until liquid. Store in the refrigerator and serve as a marinade and condiment for meat. Especially good with steak. Makes 2 cups

Rachel Janowicz, Sherman Oaks

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