Argentinian Chimichurri sauce is a delicious accompaniment to beef roasts or steaks
2 cups parsley leaves, washed and dried
3 garlic cloves
1 teaspoon shallot
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
In a food processor whirr 1st 5 ingredients until chopped. Drizzle in olive oil and vinegar. Pulse until mixed and somewhat smooth in texture.
This recipe is versatile. We like it best with parsley, but cilantro, spinach or kale are popular substitutes. For extra tartness, a squeeze of lemon juice or lime is often used as well.