Chimichurri Sauce from Argentina

Chimichurri is a South American version of pesto.  It can be used as a marinade, basting sauce or condiment.  It's fresh taste definitely puts a zip in your mouth.  There are many variations of chimichurri.  This is one that uses fresh coriander/cilantro.  As a marinade it acts a bit as a meat tenderiser as well.

6 cloves of garlic
1 onion roughly chopped
1 cup chopped fresh parsley
1 cup chopped fresh cilantro/coriander
3 tablespoons white vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil
Put the garlic cloves and chopped onion in the food processor and give it a few pulses.  Add in the vinegar and the parsley and give it some more pulses.  Add in the red pepper flakes, salt, pepper and olive oil.  Blend that together until it almost a liquid.  Add in the coriander and blend it until you have a paste resembling pesto.  Pour it into a glass jar and refrigerate it for up to a week to allow the flavours to develop.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com