Chimichurri Sauce
Serve on the side with your choice of grilled meat.
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined.
2. Put the sauce in a glass or plastic container, using as needed.
Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.