Chimichurri Sauce

3 bunches of flat leaf parsley (not the coarse stems)
6 Tlb garlic..chopped
2 cups virgin olive oil
1 cup distilled white vinegar
3/4 Tea salt
1/2 Tea pepper

Process in food processor untill a thick coarse puree..but still retains some texture from the parsley..let sit two hours to meld falvors...

Salt and pepper meat...
Grill while basting with sauce....
Use sauce as a condiment for the meat......
You can add almost anything to this sauce...I like to add hot peppers...~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~``

From: Pablo Manoppella <manoppella@yahoo.com>

This is a very traditional recipe from Argentina for BBQ 
You need to put togheter:

6 or 7 clove garlic, chopped very fine
1/2 cup parsley, chopped
1/2 cup oregano
1/4 cup red dryed pepper (the italian type)
1 cup boiling water
1/2 cup white vineager
1/2 cup olive oil
salt to taste
black pepper to taste

you need to mix the ingredients in the above order and then (when it
cools) to put in a closed jar ( an empty mayonnaise pot is perfect for
that) and store in the refrigerator for at least 12 hrs. 
Is perfect if you prepare the recipe one or two days before the BBQ !!
It can be stored in the Refrigerator for 10 or 15 days.
You can put on the meat or on the chicken before cooking (where the
flavor is stronger) or you can put the sauce on the meat after cooking
(the flavor became lighter)

Enjoy and thank you for the opportunity. Excuse the poor english.

Pablo Manoppella - So Paulo - Brazil