Chim-chim-ichurri...

This is just a quick post to mark the only Chimichurri sauce that we'll ever need. We forget the website recipe that we used, since we just cut and pasted the recipe into TextEdit. We apologize for not given credit where it's due. This recipe used up nearly the last of our Italian flat-leaved parsley. We haven't bought parsley since last year but we'll have to start a new batch once it cools down. We use this sauce on venison, chicken and vegetables; it's quite versatile.

• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Jim & Peta