Chimichurri Sauce

This is a classic Argentine sauce, often served with steak - but it's great with grilled ham or chicken, too. And it was very satisfying to make with parsley and oregano from my garden. Later in the season, substitute scapes and eventually garlic cloves for the green garlic. You can mix it up a little with the recipe, too - parsley is a must, but you can try thyme instead of oregano, white wine vinegar or lemon juice instead of the red vinegar, etc.

1/4 cup oregano leaves, loosely packed
1 1/2 cups parsley leaves, loosely packed
2 stalks green garlic (including greens), coarsely chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Red pepper flakes to taste
Salt and pepper to taste

Combine all ingredients in the blender and blend until fairly smooth. Serve immediately, or keep for several days in the refrigerator.

Makes a little over 1 cup, enough to provide plentiful sauce for meat serving 6-8.