A spicy Argentinian parsley-based green sauce for …anything; soups, eggs, salad dressing, pasties, chicken, steak, or fish.
In a blender, add
1 1/2 cups olive oil
1/2 cup red wine vinegar
pinch or two red chili flakes
pinch or two of salt
couple shakes of pepper
3 – 4 cloves fresh garlic
1/2 – 3/4 tsp. cumin powder
2 bunches fresh flat-leaf parsley – most of the stems trimmed
1 bunch fresh cilantro – most of the stems trimmed
Pulse on high or ‘ice chop; setting – more olive oil if needed – until just blended (rustic).
Taste and adjust spices as desired.
lime or lime juice
sherry or balsamic vinegar (instead of red wine vinegar)
For a creamy version, add:
sour cream or
Skirt Steak, Chimichurri & Veggies | Feli & Jamie Oliver (herb brush seasoning)