Argentine Chimichurri Marinade and Sauce

• 1/3 cup freshly squeezed lemon juice 75 mL
• 3 cups fresh cilantro, packed 750 mL
• 3 garlic cloves 3
• 1 tsp crushed red pepper flakes, or to taste 5 mL
• 1 tsp dried oregano 5 mL
• 1 tsp kosher salt, or to taste 5 mL
• 1/2 cup canola oil 125 mL

Preparation

1 Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil in a blender. Process to form a thick puree. 2 Taste and season with pepper flakes and salt as desired. Store in an airtight container and refrigerate until needed. For best results, make on same day serving. 3 Use 1/3 cup (75 mL) chimichurri as a marinade and reserve 2/3 cup (150 mL) to use as a sauce for beef,  chicken or meaty fish such as tuna and salmon. 4 Marinate beef and chicken up to 4 hours or overnight and fish up to 1 hour. Discard marinade after using. Grill over medium-high heat. Source: canolainfo.org