That's Saucy

Last winter, my husband was changing jobs right at the same time that I was leaving mine (for good... for great, actually), and we found ourselves with three weeks to do whatever we wanted. We spontaneously decided to pack our bags and fly to Argentina (where we ate steak three meals a day and tried our hand at playing polo- despite being temporarily without health insurance). It was probably the least responsible and well-thought-out thing we have ever done as a couple, and, for that reason, it was a very special trip.
In addition to a full cow-hide rug, one of the things I brought back was the recipe for this delicious chimichurri sauce that the Argentinians seem to put on everything. It can be used a marinade (and is particularly good with red meat, obviously) or as a sauce you spoon on later. Or both.
I know it's a hit on steak, but I also think it would make an incredible burger topping, or a killer sauce on top of lamb. Muy rico!

1 cup packed fresh flat-leaf parsley (I know I said I like the curly kind, but they always seem to use the flat-leaf in South America. I don't mess with perfection).
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 cloves garlic, peeled
3/4 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt

Combine all the ingredients in the bowl of a blender or food processor and blend until combined. Or, for the smallest mess, combine in a bowl and mix using a hand blender.