Chimichurri Sauce

 1 bundle of parsley, finely chopped (about half a cup)
 80 ml olive oil
 60 ml freshly squeezed lemon juice
 2 heaping tablespoons red onion (or shallot)
 1 teaspoon finely chopped garlic
 1 teaspoon dry chilly flakes
 1/4 teaspoon salt

1 Mix all the ingredients in a bowl and that’s it! It goes wonderful with all kinds of grill, including vegetables, although, I like it the most with a T-bone.
2 You can keep it in the fridge for a couple of days in a jar.
3 Might wanna play with the flavors and add a little bit of fresh oregano. Not too much, just a little bit for aroma. Also, you can try thyme and basil, substitute lemon with lime juice.
4 The amount that I use makes not that big batch, so if you plan to make it for a large company you should probably double, or even triple the amounts.

http://palachinkablog.com/chimichurri/