Chimichurri Sauce

  • Yield: 10 to 12 servings

This sauce originated in the South American pampas where it was used to flavor beef. I love it spooned on just about anything, including Moros Y Cristianos (recipe given), rice, pasta, grilled vegetables or tofu. If I am in the mood for extra tartness, I add a spoonful of capers to this recipe.

Ingredients

2cups loosely packed fresh parsley
1cup loosely packed cilantro leaves
4 garlic cloves, peeled
1/4medium onion, chopped
1 jalapeno pepper, seeds and ribs removed
1/4cup extra-virgin olive oil
1/4cup red wine or sherry wine vinegar
1/4cup water

Instructions

  1. In a food processor fitted with a metal blade or blender, process or puree all ingredients until smooth.
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