The Goods (Recipe) - Chimichurri Sauce

A few years ago, Ingrid and I were looking for recipes for parsley - an herb that is given generously at certain times of the year as part of our weekly community sustained agricultlure (CSA) produce box.  One of our favorite recipes from that research is chimichurri, a classically South American green sauce put on grilled meat.  Our version is as follows:

1 c. chopped parsley
3 tbls. red wine vinegar
1 tbls. capers
1 tbls. extra virgin olive oil (optional)
salt
pepper




(1) Combine all ingredients a blender, food processor, or other device capable of rough chopping.  Salt and pepper is to taste - remember that capers come pre-salted, so you shouldn't need a lot.  I like a fair amount of texture in my chimichurri and tend to leave it fairly rough.