Chimichurri is an Argentinian condiment that is served alongside beef and grilled meats. It's a spicy, fresh accompaniment that adds another element to the dish. The flavors are built up, with vinegar, garlic, oil, and herbs. It's best made a day in advance to give the favors a chance to marry.
Here's the recipe I used. (I modified my recipe to omit the oregano.)
2 cups Italian parsley leaves, washed and patted dry (the flat leaves, not curly)
6 cloves garlic, chopped
2 T fresh basil
3 T red wine vinegar
1/2 tsp red pepper flakes
1/2 tsp cumin
1/4 fresh jalapeño chopped
1 T lemon juice
salt and pepper
1 cup olive oil
Combine all ingredients except olive oil in a food processor. Whirl until everything is blended, but not a paste. Slowly drizzle in olive oil and blend.
Place in tightly covered jar and refrigerate until ready to serve. Serve with meat.