Quick Chimichurri

• 2 c. packed parsley leaves
• 1 T. minced garlic
• 1/2 medium onion, finely chopped
• 1 tsp. kosher salt
• 1 jalapeño pepper, chopped
• 1/2 c. extra virgin olive oil
• 1/3 c. rice wine vinegar

Puree all of the ingredients in a food processor or blender. Let the sauce stand at room temperature for 20 minutes before serving.

• Yields: 1 1/2 cups sauce
• Preparation Time:5 minutes