Chimichurri

Ingredients:

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onions
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt


Directions:

Pulse parsley in processor to chop. Add remaining ingredients and blend.

UPDATE:
I made Chimichurri again with a new recipe, and it was vastly improved, in my opinion.


Ingredients:
6-8 cloves garlic, minced
2 tightly packed cups parsley (preferably Italian)
3 teaspoons best quality dried oregano
2 teaspoons best quality dried thyme
2 teaspoons chopped fresh rosemary
2 bay leaves
1 teaspoon whole black peppercorns
1/2-1 teaspoon dried crushed red pepper
3/4 cup red wine vinegar plus 1 tablespoon water
3/4 cup olive oil
1/2 teaspoon salt

Directions:
1) In a food processor or blender, grind the garlic and the herbs.
2) Grind the bay and the peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar.
3) Add the olive oil and gently mix to blend; DO NOT OVERPROCESS. Sauce should be slightly thickened.
4) Let stand several hours or refrigerate and serve at room temperature.

Yield 2 cups.