Chimichurri Sauce: 1 bunch fresh flat-leaf parsley, finely chopped 2 bay leaves 6 cloves garlic, minced 1 1/2 teaspoons smoked paprika 1 tablespoon fresh oregano leaves, finely chopped 1/2 cup red wine vinegar 1 1/2 cups extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.|||Chimichurri Sauce: 1 cup fresh parsley leaves 3 cloves garlic 1 teaspoon dried oregano leaves, crushed 1/2 teaspoon salt 1/4 teaspoon chipotle chili powder 3 tablespoons olive oil 2 tablespoons fresh lime juice|||3/4 cup fresh flat leaf parsley 1/4 cup fresh cilantro leaves 1/4 cup mint leaves 1/4 cup chopped onions 1/4 cup reduced-sodium fat-free chicken broth or fat free low-sodium beef broth 3 tablespoons sherry wine vinegar 2 tablespoons fresh oregano leaves 1 teaspoon olive oil 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon crushed red pepper flakes 3 garlic cloves Combine parsely and remaining ingredients in a food processor and process until smooth

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