Chimichurri

I marinated a steak in this stuff for Chris and he loved it. I think it would be great on grilled tofu or seafood. You could probably use it as a spread for good crusty bread, too.

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  
• 3-4 garlic cloves
  
• 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  
• 1/2 cup olive oil
  
• 2 Tbsp red or white wine vinegar
  
• 1 teaspoon sea salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/4 teaspoon red pepper flakes
  

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor if you want to make life easier) and dump it in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. You can add more or less red pepper depending on your affinity for spicy food.

I basically soaked the steaks in this stuff and then grilled them over low heat. I imagine you would do the same for tofu or seafood. You can also refrigerate any unused portion. It will keep for a day or two - after that the herbs will turn brown.

I saw some variations that used lemon juice and other herbs. As far as I'm concerned you can't go wrong with garlic and olive oil as the base.