Recipe courtesy of Ann Beegle

4 cups packed fresh flatleaf parsley
5 large garlic cloves
3/4 cup extra virgin olive oil
1/2 cup white vinegar
1/2 teaspoon red pepper flakes
1/8 teaspoon salt or to taste

Add all ingredients to food processor and puree to a chunky consistency. Make a day ahead and chill in refrigerator. Chimichurri is excellent as a marinade for meat and as a side sauce served with Asado (barbecue grilled meat) as well.

Cook’s note: Ann likes to add fresh seeded and chopped jalapenos and a little onion to give the sauce some zip. Also good are a bit of coriander, cilantro and a pinch of sugar. Try adding whatever flavors appeal to make your own version.