Chimichurri sauce
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Have you ever made a chimichurri sauce? It's an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, cilantro, mint, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless.
MAKES: 10 Servings
PREP/COOK TIME: 20 minutes
- 3/4 cup olive oil
- 3 tablespoons Sherry wine vinegar or red wine vinegar
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 2 medium shallots, peeled, quartered
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 cups (packed) stemmed fresh parsley
- 2 cups (packed) stemmed fresh cilantro
- 1 cup (packed) stemmed fresh mint
PREPARATION
- Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
Storage Keeps for 4 to 5 days in the refrigerator.
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