Orange parsley chimichurri

This sauce is equally good over the chicken and latkes. Pass it in a gravy boat with a spoon.

1 cup parsley leaves

2 coarsely chopped cloves garlic

3 tablespoons orange juice

1 tablespoon sherry vinegar

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon sugar

1/2 cup extra-virgin olive oil

1. Place the parsley and garlic in the food processor or blender; process until garlic is finely minced. Add the orange juice, vinegar, cumin, salt, pepper and sugar and puree. With the machine running, slowly add in the olive oil. Season to taste with additional salt and black pepper. Makes about 3/4 cup.

Nutritional analysis for each tablespoon: 47 calories, 0 protein, 1 g carbohydrate, 0 g fiber, 5 g fat, 1 g saturated fat, 67 mg sodium