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Chimichurri Sauce

Source of Recipe

Sunday_Dinner@yahoogroups.com

Argentinean restaurants often serve churrasco beef that is planked upright around a blazing fire. This recipe gives you much the same flavor, but in an easier preparation. The sauce, made with four different fresh herbs, along with garlic and sherry vinegar a robust accompaniment to the gentle smokiness of the beef.

1/2 cup fresh Italian parsley leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons fresh oregano leaves
1/4 cup chopped yellow onion
3 peeled garlic cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon fine kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil
1/3 cup sherry vinegar
1/4 cup water

In a food processor combine all ingredients and process until
smooth. The sauce is best served the same day but will keep,
covered, in the refrigerator for up to 5 days.