Argentineans make this chimichurri sauce for their meat dishes and the French have a similar sauce replacing the red pepper with anchovy. I made this sauce to add to my grilled skirt steak.
Here is the recipe: Take a large handful of parsley, sans stems, chop, add three large finely minced garlic, some chopped , add 2T of wine vinegar, and a 1/2 cup olive oil. Add either a chopped anchovy, or a red pepper that has been charred and peeled.
I loved the sauce, Mr. Radish did not. He did not want his meat mixed up with some fancy________ sauce.
I used the leftover sauce to marinate monk fish which I then grilled. I used the last bit to add to mayonnaise which has been used on fish, hamburgers. Excellent uses.