This is a classic condiment which was very good with Grilled Steaks with Corn and Chimichurri and with other grilled meats. (In this morning’s Richmond Times-Dispatch) there was a recipe for grilled chicken with chimichurri). This version of chimichurri is based on a recipe in www.31daily.com.
½ cup fresh parsley, chopped
1 sprig fresh thyme (or oregano)
2 Tbs. fresh cilantro, chopped
1 green onion, chopped
2 cloves garlic, chopped
½ tsp. red pepper flakes
1-1/2 Tbs. red wine or apple cider vinegar
Juice of ½ lemon
¼ cup olive oil
Salt and pepper to taste.
Put all the ingredients through the lemon into the bowl of a food processor and chop until finely chopped. Transfer to a bowl and stir in the olive oil. Add salt and pepper to taste. Allow to rest for at least 10 minutes to blend the flavors. Store in the refrigerator.