Chimichurri recipe

Jeffersonian,
Sorry that this took so long, the egg is a slave driver...more on that later...

Basic (green)
1 bunch italian parsley - stemmed
8-10 cloves garlic
1 md carrot - peeled and coarsley grated
1 cup EVOO
1/3 cup white wine vinegar
1/4 cup water
1 tsp salt
1 tsp dried oregano (I use mexican)
1 tsp red pepper flakes
1 tsp ground black pepper

1. Puree parsley and garlic together as fine as possible
2. Add the rest to the processor and puree

Red
1/2 cup olive oil
1/2 steemed, seeded, and diced md red bell pepper
1/2 peeled and diced carrot
2 diced scallions
1/4 md onion
1 clove garlic - minced
3 tble water packed tuna
1 canned anchovy fillet
2 tble chopped fresh italian parsley
2 tsp drained capers
1 cup tomato sauce
1/2 cup chicken broth
1/4 cup tomato paste
1 tble red wine vinegar
1 tsp dried oregano (see above)
salts and lots of fresh ground pepper

1. Heat the oil and saute bell pepper, carrot, scallions, onion, and garlic for about 5 minutes

2. stir in the rest of the ingredients and cook until thick and fragrant, about 10 minutes

3. move to processor and puree

4.return to heat and cook for about 5 minutes on med-low, season as necessary.

Both will keep in the fridge for about 3 days.

Source Steve Raichlen The Barbeque Bible!