Chimichurri Sauce

Here's a wonderfully green condiment that goes great with grilled skirt steak or grilled vegetables. Chimichurri is the national sauce of Argentina and Uruguay. There are hundreds of versions. When I went to make the sauce the other day, I mistakenly bought curly parsley instead of flat-leaf, and I did not have enough fresh lemon juice. So, I substituted the curly parsley and added some fresh lime juice I had on had, and the sauce was a big hit.

1 cup curly or flat-leaf parsley
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
6 cloves fresh garlic
1 teaspoon dried hot-pepper flakes
1/2 teaspoon salt

Special equipment: food processor

1. Put the garlic cloves in the food processor and pulse for a few seconds. Add the curly parsley and process all for about 30 seconds.
2. Add the lemon juice, lime juice, hot pepper, and salt. Pulse until the juices are incorporated into the parsley mixture.
3. Turn on the food processor and add the olive oil in a steady, slow stream until the chimichurri comes together. Most food processors have drizzle cups built-in to their lids; feel free to add the oil that way.

Makes a little more than a cup of chimichurri sauce.