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FOUR-HERB SPICY CHIMICHURRI

MAKES ABOUT 2 CUPS/470 ML

Chimichurri is an Argentinian sauce typically served with grilled meats. I first had it in 2004 when I visited Argentina, and later again when I spotted a recipe. I have been making many variations since. This four-herb version is my favorite.

INGREDIENTS

1 cup/40 g fresh parsley

½ cup/20 g fresh cilantro

¼ cup/10 g fresh basil

1 tbsp/3 g oregano

2 tbsp/20 g white onion, chopped

2 tbsp/20 g red bell pepper chopped

1 serrano pepper, chopped

3 cloves garlic

½ tsp sea salt

½ tsp pepper

½ tsp cumin

1 tsp/7 g chili powder

6 tbsp/90 ml extra-virgin olive oil

2 tbsp/30 ml red wine vinegar

COOKING INSTRUCTIONS
Mix all ingredients in a food processor. Pulse a few times until blended but still coarse.

CHEF’S TIP
The chimichurri can be served immediately, but the flavors are greatly improved after a few hours.