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Chimichurri Sauce - Makes 1 cup, or 8 1-tablespoon servings.

• 3 firmly packed cups flat-leaf parsley leaves (1 large bunch)
• 6 garlic cloves, coarsely chopped
• 1 tsp. dried oregano
• 1 tsp. sweet paprika
• 1 tsp. hot pepper sauce
• 1/8 tsp. ground black pepper
• 1 tsp. kosher or sea salt (1/2 tsp. table salt)
• 1/4 cup white wine or cider vinegar
• 1/3 cup water
• 2 Tbsp. olive oil

Place parsley and garlic in a food processor or blender. (If using a blender, add vinegar first.) Pulse until parsley and garlic are roughly chopped. Add oregano, paprika, pepper sauce, black pepper, and salt. Pour in vinegar and water. Blend until parsley is well-chopped but not puréed. With the motor running, drizzle in the oil.

Per serving: 22 calories, 2 g. total fat (less than 1 g. saturated fat), 1 g. carbohydrate, less than 1 g. protein, less than 1 g. dietary fiber, 79 mg. sodium.