Chimichurri Sauce

© Katherine Stetson

Argentina’s over-the-top flavor boost for grilled steaks, chops and sausages.  Leftover sauce is a great additive to compound butters, vinaigrettes or mixed into ground meat recipes.

  • 2 cups chopped flat leaf parsley
  • 1 cup chopped cilantro
  • 6 cloves of garlic, coarsely chopped
  • ¾ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon dry sherry
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon cayenne pepper

In a food processor fitted with a steel blade, combine all ingredients and process until blended.  Store in refrigerator.

Copyright © Katherine Stetson, all rights reserved.