Ingredients:

1 cup fresh Italian Parsley, tops only, chopped fine

½ cup fresh lemon juice

1 cup extra-virgin olive oil

½ cup minced cornichons

¼ cup capers, rinsed and chopped coarsely

¼ cup Shallot, minced

3 garlic cloves, peeled, minced

1 teaspoon sugar

1 teaspoon Kosher salt

½  teaspoon coarse or fresh ground pepper

Preparation:

1. Combine all ingredients 15 minutes before serving. This Chimichurri style sauce is great to accompany your favorite steaks, pork, and fish. Will keep refrigerated for up to 3 days.

(Makes about 2 ½ cups)