Argentinian Chimichurri Sauce Recipe | Mary DiSomma

Name: Argentinian Chimichurri Sauce Recipe | Mary DiSomma
Ingredients: 1 large bunch Italian parsley, stems removed and coarsely chopped; 1 large bunch cilantro, stems removed and coarsely chopped; 2 garlic cloves, finely minced; 3 tablespoons capers, rinsed, dried and chopped; 1 ½ tablespoons red wine vinegar; 1 ½ teaspoons salt; ½ teaspoons red pepper flakes; ½ teaspoon black pepper; ½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)

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Although this chimichurri sauce recipe can be prepared in a food processor or by hand with a traditional mortar and pestle or molcajete for a more rustic and authentic flavor. This classic...

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Ingredients

1 large bunch Italian parsley, stems removed and coarsely chopped
1 large bunch cilantro, stems removed and coarsely chopped
2 garlic cloves, finely minced
3 tablespoons capers, rinsed, dried and chopped
1 ½ tablespoons red wine vinegar
1 ½ teaspoons salt
½ teaspoons red pepper flakes
½ teaspoon black pepper
½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)