Ingredients
- 1 1/2 cups fresh parsley, stems removed
- 1/2 cup cilantro, stems removed
- 2 shallots, coarsely chopped
- 1 teaspoon crushed red pepper
- 1 tablespoon garlic, minced
- 1/2 cup olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon sea salt
- fresh ground pepper
Recipe Description
Not a traditional Argentinian chimichurri… It’s just as fresh and bright, but includes fresh cilantro, sherry vinegar, and generous amounts of garlic and crushed red pepper. It comes together in a flash, and pairs well with many dishes, but is glorious on beef! We have used this sauce on roasted and grilled vegetables, as a base for salad dressing, and drizzled on polenta.
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