Chimichurri Sauce - Michael Fletcher

(This is a very popular ‘relish’ like topping and/or marinade used on grilled steak or other meats in Argentina.  Kind of like at South American ‘pesto’.  It has many variations based on your personal taste)

½ cup olive oil                                     
2 tbsp fresh lemon juice
⅓ cup minced fresh parsley              
3 cloves garlic, minced
2 minced shallots                                
1 tsp minced basil, thyme or oregano
salt and pepper to taste

Blend well in a food processor or by hand.  The smaller the pieces the better.  It should blend well to almost a paste.  Keep refrigerated.