I picked this recipe up from one of my most favourite, if not my most favourite blogs, 101 Cookbooks. Heidi says about it, "I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways." And well, it just sounds magic to me - so I've put it here for safekeeping.