Chimichurri is an Argentine sauce traditionally made with flat-leaf parsley, garlic, olive oil, salt and pepper. I used curly parsley, because that’s what I had, and it turned out just fine. This is very garlicky, so everybody should have some, in self-defense.

1 bunch fresh parsley, washed, air-dried, stems removed
1/4 c fresh oregano leaves (optional)
3 cloves garlic
2 tbsp chopped onion
1/2 cup olive oil
2 tbsp red wine vinegar
1 tbsp lime juice (optional)
1/2 tsp kosher salt or to taste
1/4 tsp red pepper flakes or to taste

Chop the onion and garlic in a food processor, then add parsley and oregano, process until finely chopped. Transfer the herb mixture to a bowl, add remaining ingredients and stir. Let sit in the refrigerator at least an hour to blend the flavors. Take out of the fridge an hour ahead to let the sauce return to room temperature. Serve over any grilled meat, fish, chicken, or portabella mushrooms.