Chimichurri Sauce

• 3 large bunches fresh flat-leafed parsley
• 5 large garlic cloves
• 3/4 cup extra-virgin olive oil
• 1/2 cup distilled white vinegar
• 1/2 teaspoon dried hot red pepper flakes

1. Remove enough leaves from parsley to measure 4 packed cups and in a food processor pure with remaining ingredients.
2. Sauce may be made 1 day ahead and chilled, covered.

flatleafed parsley, garlic, extravirgin olive oil, white vinegar

Taken from www.epicurious.com/recipes/food/views/chimichurri-sauce-102081 (may not work)