Chimichurri - "Argentinean Pesto"

By Jocelyn Denyer

The traditional role of this pesto is to accompany grilled meat.

Jocelyn served it with bread pieces.

1 medium garlic clove, peeled

1/2 c parsley sprigs

3 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp wine vinegar

3/4 tsp dried oregano, crumbled

1/2 tsp hot red pepper flakes

Salt and freshly ground pepper

Chop garlic in a food processor. Add parsley and finely chop together. Transfer to a bowl or jar and add remaining ingredients. Stir or shake to combine. Taste and adjust seasoning. Serve at room temperature. Makes 1/3 cup.