chimichurri: a little green flavor bomb

     Have you ever tasted a chimichurri? Have you ever even heard of chimichurri? Think of it this way... If a steak is an elegant, but rather plain Little Black Dress, chimichurri is the amazing statement necklace that makes the outfit memorable.
     Chimichurri originated in Argentina as a condiment for grilled meats. According to Wikipedia, no one is really sure where the name came from, but everyone is extremely glad it was invented. The recipe that follows is truer to the original green chimichurri... and it is divine! I added lemon juice because, well, it just needed it.

     I have dabbed it on grilled salmon, doused a steak and dribbled a little beside a burger. It also kicks up the flavor of just about anything you choose to add it to... veggies, chicken and pasta. It's best used on non-sauced food and is quite potent. Use sparingly, at your own discretion.
Ingredients
1 large bunch of Italian parsley
2 shallots
3 cloves garlic
1/2 t. red pepper flakes
1/4 c. lemon juice
1/4 c. red wine vinegar
1/2 c. olive oil
1 t. salt
2 t. pepper
pinch sugar

Directions
Place parsley, shallots, red pepper flakes and garlic in the bowl of a food processor and pulse until coarsely chopped. Add lemon juice, red wine vinegar, salt, pepper and sugar. Pulse a few more time to blend. With machine running, pour in olive oil in a steady stream. Tast for seasonings and adjust as needed. Store in an airtight container in the refrigerator. Makes approximately 20 servings. WW PointsPlus 2.