Grubmasters's video: Argentinian Chimichurri - Add some zip to your next BBQ

This fresh and tangy sauce provides a zip to any beef, chicken, or pork dish. Loaded with fresh herbs, it's even healthy. I even put it on pizza like I would basil pesto... Thank you to Hilda for sharing this recipe with me! Ingredients: 2 bunches of fresh parsley (stemmed) 1 bunch of fresh cilantro (stemmed) 1 tbs fresh oregano 1 tbs fresh thyme 6 cloves fresh garlic 1/2 cup red wine viniger 1/2 cup of olive oil 1 tbs crushed red pepper 1 tbs black pepper Pinch of salt to taste Pulverize it in a food processor or blender. You can also chop it by hand, but you'll be there for a long time. If you like it as a looser sauce, you can add more oil. Place it into a mason jar so you can seal it tight. Keep it topped off with olive oil, and it will last for months in the fridge. Honestly, I'd be amazed if you didn't use it all in less than a week, it's so GOOOOOD!