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Chimichurri Sauce




Source of Recipe


chef2chef






Recipe Introduction


Argentinean restaurants often serve churrasco beef that is planked upright around a blazing fire. This recipe gives you much the same flavor, but in an easier preparation. The sauce, made with four different fresh herbs, along with garlic and sherry vinegar a robust accompaniment to the gentle smokiness of the beef.Argentinean restaurants often serve churrasco beef that is planked upright around a blazing fire. This recipe gives you much the same flavor, but in an easier preparation. The sauce, made with four different fresh herbs, along with garlic and sherry vinegar a robust accompaniment to the gentle smokiness of the beef.





List of Ingredients



• 1/2 cup fresh Italian parsley leaves
  
• 1/4 cup fresh cilantro leaves
  
• 1/4 cup fresh mint leaves
  
• 2 tablespoons fresh oregano leaves
  
• 1/4 cup chopped yellow onion
  
• 3 peeled garlic cloves
  
• 1/2 teaspoon cayenne pepper
  
• 1/2 teaspoon fine kosher or sea salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/3 cup olive oil
  
• 1/3 cup sherry vinegar
  
• 1/4 cup water
  






Instructions



1. In a food processor combine all ingredients and process until smooth. (The sauce is best served the same day but will keep, covered, in the refrigerator for up to 5 days.)