This is a twist on the traditional Argentinean condiment and is a great accompaniment to grilled steaks, chicken and fish. Chimichurri is also really delicious as a spread on a steak sandwich or a pulled pork sandwich.
Makes 1½ Cups
1 Cup Cilantro Leaves
1 Cup Italian Parsley Leaves
6 Roasted Garlic Cloves
6 Scallions (One Bunch)
1 Teaspoon Crushed Red Pepper Flakes
2 Tablespoons Red Wine Vinegar
½ Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Place the cilantro, parsley, garlic, scallions, pepper flakes and vinegar in a blender and puree. With the motor running, add the XVOO in a slow, steady stream through the lid of the blender, blending until the sauce comes together. Add the salt and pepper and blend.
The mixture will be the consistency of a coarse paste. Store in an air-tight container and refrigerate for up to a week. It may separate but stirring will bring it back together.
