Chimichurri Sauce

• 4 ounces fresh parsley
• 8 garlic cloves, minced
• 12 cup olive oil
• 14 cup sherry wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 14 teaspoon ground cayenne pepper

1. Trim the very ends off the parsley stems.
2. Put the parsley, stems and all, into a food processor with the remaining ingredients.
3. Pulse 8-12 times until well blended, but not pureed.

parsley, garlic, olive oil, sherry wine vinegar, lemon juice, salt, ground black pepper, ground cayenne pepper

Taken from www.food.com/recipe/chimichurri-sauce-322105 (may not work)