This savory chimichurri sauce has a bright, fresh flavor and is an excellent accompaniment to grilled steak, chicken, fish and more. It also makes a great condiment for sandwiches (itry it as a mayonnaise), or stirred into a pasta or grain salad.
Cut the large stems off the bunch of parsley, then submerge the leaves in a sinkful of cold water, then spin it dry in a salad spinner.
Combine the parsley with the remaining ingredients in the bowl of a food processor and whir until pureed. If it resists pureeing (maybe you had an extra-large bunch of parsley?), add more oil and vinegar, proportionately -- enough to make a sauce-like consistency, and taste for salt. Yields 1 1/2 cups.