Argentinian Chimichurri Sauce

2 c. fresh parsley and/or cilantro, firmly packed
1/4 c. fresh basil leaves
2 Tbsp. chopped onion
1/2 c. Garlic Olive Oil
2 Tbsp. Barrel Aged Moscatel Wine Vinegar or Red Wine Vinegar

sea salt
red pepper flakes


Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and basil, and pulse briefly, until finely chopped. Transfer the mixture to a separate bowl. Add the Garlic Olive Oil, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.

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