Green Olive Chimichurri Sauce

by Rachael Ray Show Staff 5:00 PM, October 1, 2007

Aired October 1, 2007

Serves enough to accompany about 4 steaks
2 cups green olives, pitted
1 piece stale bread, such as white bread, crusts removed and torn into pieces
4 to 5 sprigs thyme, leaves removed from the stem
Few pinches of red pepper flakes, more if you like
1/2 medium red onion, finely chopped
1 clove garlic, grated
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper

Add the olives, bread, thyme, red pepper flakes, red onion, garlic and red wine vinegar to a food processor, and pulse to finely chop. With the food processor running, stream in the EVOO until the sauce is smooth.

Transfer to a bowl, season with salt and pepper, and toss to combine.