Chimichurri is a popular sauce from Argentina used most frequently for grilled meat.
1/2 tsp black pepper, fine ground
1 tsp kosher salt
1 tsp Red Pepper Chile, crushed
1 1/2 tsp Smoked Bittersweet Paprika
1 tbsp Oregano, Mexican
2 Tbsp fresh lemon juice
1/2 Cup parsley, chopped
1 red bell pepper, seeds removed, chopped
2 green onions, trimmed, chopped
6 cloves garlic, peeled
1/4 Cup Pinot Noir Red Wine Vinegar
3/4 Cup Single-Varietal Extra Virgin Olive Oil
Place all ingredients (except the vinegar and oil) in the bowl of a food processor. Pulse until ingredients are coarsely chopped. Add vinegar to the mix and blend until just incorporated. With processor running, add oil in a slow drizzle, letting it gradually incorporate.
Chimichurri keeps for a week in a closed container in the refrigerator. Use it as a marinade for chicken or beef and serve on the side as a condiment.