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.
