Tasty and refreshing sauce for all things grilled: chimichurri

This sauce is ubiquitous in Argentina, land of the perpetual grill. The sauce is fantastic on sausage, beef and chicken, but I also love it on grilled vegetables. It keeps well for about a week or so. The seasonings are approximate -- adjust up or down, according to your personal palate.

Chimichurri

1 1/2 cups Italian parsley, packed
1/2 cup cilantro, packed
1/2 cup olive oil
1/3 cup red wine vinegar
2 large garlic cloves
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Makes about 2 cups.