Here is a sauce I like on steaks and pizza.
Chimichurri Sauce
Ingredients
large bunch of fresh Italian flat-leaf parsley, thick stems trimmed
handful of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
6 cloves garlic, peeled
1 to 1-1/2 cups (237 to 355 mil) extra-virgin olive oil
1/2 cup (119 mil) red wine vinegar
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
1. Put the parsley, oregano, garlic, and about 1/4 cup (59 mil) of the olive oil into the food processor and pulse until the leaves are coarsely ground.
2. Add the red wine vinegar, salt, and pepper and pulse. Continue to pulse while drizzling in the olive oil. The sauce should have a fair amount of liquid, though some people prefer it to be a little more dry, so check for consistency to meet your preference.
3. Serve immediately. Store in a lidded jar for up to one month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using.
Dean
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