Chimichurri Sauce

Chimichurri Sauce
Drizzle over gazpacho, or toss with cooked shrimp and pasta for a zingy Argentine-inspired scampi. Adding whole garlic cloves to the food processor first seasons the work bowl so the sauce picks up more garlic flavor.


  • 4 small garlic cloves
  • 4 cups fresh cilantro leaves
  • 2 cups fresh flat-leaf parsley leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon kosher salt
  • 1 Fresno chile, seeded and coarsely chopped


  1. With food processor on, add garlic through food chute; process until coarsely chopped.
  2. Add remaining ingredients; process until mixture is finely chopped.
  3. Refrigerate 1 to 2 days.

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