CHIMICHURRI SAUCE

Chimichurri sauce is an Argentinean sauce made with a combination of fresh herbs and spices. It’s very similar to a pesto, in that, it derives much of its flavors from the crushing of herbs into a fat base, like olive oil. The following is my version of the sauce. There are many other versions available on-line, so please experiment and let me know what you come up with.

Ingredients

3 Tbsp 1 Tbsp 2 Tbsp (4 cloves) 2 Tbsp 1 Tbsp 3 tsp 1 tsp 1 tsp 2 Tbsp ¼ cup

Flat-leaf parsley, fresh, chopped finely Cilantro, fresh, chopped finely Garlic, minced Shallot, minced Dried oregano Crushed red pepper flakes Salt Ground black pepper Red wine vinegar Extra virgin olive oil

Directions

1	Combine the salt and vinegar in a bowl or mortar, stir to dissolve.

2	Add in the red pepper, black pepper, and oregano. Muddle to infuse. Let stand for 5 min.

3	Whisk in about half of the olive oil. Add the parsley, garlic, and shallot.

4	Muddle ingredients with a pestle to incorporate.

5	Whisk in the remaining olive oil.

6	Cover and refrigerate for 30 minutes to allow flavors to meld.