Chimichurri

A great South American type of sauce for grilling, can be served right away but will be better if you let it ripen for a day or two in the frig.

1 bunch curly parsley, stemmed and minced, about 2 cups
8 to 10 cloves garlic, minced
1 cup olive oil
3 tablspoons fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon salt, or to taste
freshly ground black pepper

Combine the parsley and garlic in a food processor (or mortar) and grind to a coarse paste. Work in the oil, lemon juice, red pepper flakes, salt and pepper. Taste and add more lemon juice or salt if needed. Makes about 2 cups.

From: Miami Spice: The New Florida Cuisine, by Steven Raichlen
Found in newspaper Food Section