Spicy Chimichurri Sauce - Chef Eileen Quinn

A wonderful kicked up sauce that's perfect to accompany grilled meats or fish.

1 rounded tbsp. sweet paprika
¾ cup flat parsley leaves
3 tbsp. fresh oregano leaves
3 tbsp. fresh thyme leaves
2 bay leaves, crushed
½ small white onion, coarsely chopped
3 cloves garlic
1 tsp. Cayenne pepper
1 cup extra virgin olive oil
¼ cup red wine vinegar
1 tsp. salt

Put herbs, onion and seasonings in a food processor and chop the mixture briefly by pulsing the appliance.

Add vinegar and pulse to combine

With the processor running, stream in the oil and stop when the mixture is emulsified.

Serve over roasted or grilled meats or seafood.