What to do with Lots of Parsley

Parsley has been everywhere in my world this summer. No only did I plant some in the garden, but the CFA has had a good clump of it each week. What to do with all the parsley?
Some if it just got processed with olive oil and put into the freezer for making spagetti sauce in the winter. With the olive oil it does not turn brown. I figured there must be some kind of parley pesto kind of thing that I could make, so the search was on. What I found was accidental, in the september/october issue of "Clean Eating " magazine. A Chimichurri Sauce. This is inspired by South American cuisine. A spice pesto-like sauce made with lots of parsley. I adapted it a bit for the ingredients I had on hand. It turns out to be a good accompanyment for chicken and fish. We also liked it on grilled zucchini.
The sauce is a good source of vitamin C, vitamin K, pottassium and mono-unsaturate fatty acids.

My Chimichurri Sauce

1/4 cup plain greek style yogurt ( I ended up keeping it seperate)
2 tbsp red wine vinegar
1 tbsp olive oil
20 sprigs of fresh parsley, flat leaf
5 sprigs fresh oregano
4 cloves garlic
1 jalepeno pepper, seeded and chopped
1/4 tsp red pepper flakes
Pinch of salt if desired

Place all ingredients into the food processor and process to form a pesto-like sauce. Scrape bowl down as neccessary. Makes about 2/3 cup
I did not mix the yogurt in with the sauce to allow the people to decide how much yogurt they wanted, if any. I have learned that if an ingredient is iffy for a family member and I can keep it seperate, this is a good thing.