Argentinian Chimichurri Sauce
Sauces and Marinades • Argentinian
Description
Serve with grilled meat or poultry.
Ingredients
- Fresh basil leaves 1 bunch
- Parsley 1 bunch
- Fresh basil leaves 6 stems
- Olive Oil 0 fl oz
- Champagne Vinegar 0 fl oz
- Lime ½ piece
- Brown Sugar 1 teaspoon
- Garlic 3 cloves
- Cilantro ½ bunch
Step-by-Step Guide
Step 1
For the sauce, place cilantro, parsley, fresh oregano, and basil with stems into a blender or food processor.
Step 2
Crush the garlic with a garlic press and add it to the herbs.
Step 3
Add sherry vinegar, lime juice, sugar, and olive oil.
Step 4
Blend everything until still slightly chunky (not a smooth paste).
Step 5
Taste for acidity balance — the sauce should be tangy but still palatable. Keep in mind that the acidity will be less noticeable when served with meat.
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