Chimichuri Sauce

I'll confess, I had no idea what Chimichuri was until a beautiful Curtis Stone got on a commercial for a local grocery store chain & told me that I could make it.  Who am I to say that he is wrong?  Around the same time, WW posted this recipe (they said to put it on chicken, we put it on steaks & grilled bell peppers because that's what Curtis told me to do).  When I saw that it would use some of the fresh parsley & cilantro growing in my deck boxes, I was sold.  I have no idea how authentically South American this particular recipe is, but it was authentically tasty. 

Here's What You Need:

• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1 clove garlic (I cheated & used 1 tsp jarred
• 1/4 cup water
• 1 Tbs red wine vinegar
• 2 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp salt (I omitted)
• 1/4 tsp black pepper, freshly ground

Here's What You Do:

1. Put all ingredients into food processor or blender & pulse until smooth.
2. That's it.

Here's What I Have Learned That May Be Useful:

• Makes about 4 servings.  We put it on top of the steak & the peppers.
• This would be REALLY good on seafood, but also would be quite tasty on chicken or other grilled veggies.
• I *think* that it will freeze well.  I'm going to experiment with making up a bunch since I have a lot of fresh herbs right now & see if I can freeze it for use in the winter when my herbs are dead & gone.  It's worth a shot.  This is definitely going to become a go-to sauce in my house. 

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