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Chimichurri Sauce

This is an Emeril Lagasse recipe. It pairs nicely with the Argentinian empanadas. It is also great atop a block of scored cream cheese and served with crackers as a party side. And it goes great with a good steak.

Prep
Cook
Serves 8people
Ingredients
1
cup extra virgin olive oil
2/3
cup sherry vinegar
2
tbsp lemon juice
1
cup chopped flat-leaf parsley
4
tbsp chopped fresh basil leaves
1
tbsp chopped fresh oregano leaves
3
tbsp minced garlic
2
tbsp minced shallots
1/2
tsp salt
1/4
tsp black pepper
1/4
tsp crushed red pepper
Directions
1.
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots. Pulse until well blended but do not puree. Add 1/4 tsp. black pepper, 1/2 tsp. salt and crushed red pepper.
2.
This can be refrigerated the day before but, bring to room temperature before serving.

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