Dish of 04 Sep 2008

FLATLEAF PARSLEY CHIMICHURRI SAUCE

4 servings

Serve this tangy Argentinean sauce as a complement to grilled steak.

250 ml (1 cup) flat leaf parsley
80 ml (1/3 cup) extra virgin olive oil
45 ml (3 tablespoons) fresh lemon juice
15 ml (1 tablespoon) fresh garlic, minced
5 ml (1 teaspoon) crushed red pepper
Salt and ground black pepper to taste

1. Blend all the ingredients in a food processor until medium smooth. Serve at once with grilled steak.

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