Lucy Waverman - Chimichurri Sauce

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Chimichurri Sauce

This Latin American sauce likely originated in Nicaragua, but is now served everywhere in the region.

1 tablespoon chopped garlic

2 cups packed Italian parsley leaves

¼ cup red-wine vinegar

1 teaspoon chili flakes

1 teaspoon dried oregano

½ cup olive oil

Salt and freshly ground pepper

Place garlic, parsley, red-wine vinegar, chili flakes and oregano in a food processor and process until chunky. With machine running, slowly add oil through the feeder tube until mixture has emulsified. Season with salt and pepper to taste.

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Here is a list of Lucy's upcoming events:

October 13: Lucy will be in Kitchener for "What's Cooking, Good Looking?" a fundraiser for the local chapter of CHW, Canada's leading Jewish women's philanthropic organization. Join Lucy for a cooking demo, book signing and foodie conversation at 6:30pm. The Museum, 10 King St. W., doors open at 6pm. Advance tickets $45; at the door $50. For more info follow @chwwhatscooking on Twitter.

September 5-11: Lucy has been invited by the Canadian Embassy in Korea to represent Canada at the C-20, an event showcasing the international culture and cuisine of the G-20 countries, held in Seoul, Korea.

November 19-23: Lucy will be in Barbados attending its first ever "Food & Wine and Rum Festival" (in partnerships with Travel + Leisure and Food & Wine magazines). Cooking demonstrations will be presented by Canada's own, Ricardo Lavirree, as well as Tom Colicchio, Marcus Samuelsson and Ming Tsai.