CHIMICHURRI SAUCE

• 4 c. loosely packed flat-leaf (Italian) parsley
• 2 T. coarsely chopped garlic, or more or less to taste
• 4 small scallions, chopped
• 1 medium carrot, coarsely grated
• 1/3 c. red or white wine vinegar, plus additional if desired
• 1 stalk celery, coarsely diced
• 1 jalapeno pepper, stemmed but not seeded, chopped, or substitute hot pepper flakes to taste, optional
• 6 T. water
• 1 tsp. Kosher or sea salt, plus additional if needed
• 1 tsp. freshly ground pepper, or more or less to taste
• 1 c. extra-virgin olive oil
• Pinch of sugar, optional

Place all the ingredients in the container of an electric blender or food processor except the oil and blend until all the ingredients are just combined. Add the oil in a stream, then pulse until the mixture is thoroughly mixed, but stopping before it becomes completely puréed. Season to taste with additional salt, pepper, vinegar and a little sugar if needed. Let stand at least an hour before serving. The Chimichurri will keep for several weeks in the refrigerator.

Makes 2-plus cups. Adapted from a recipe in Barbeque Bible, by Steven Raichlan.

This article appears in Jan 7-13, 2010.