Chimichurri is a traditional Argentinian sauce used for grilled meats, but don’t feel limited to using it only as a marinade for beef or chicken. Pour it over rice pilafs, toss it with grilled veggies, and use it as a dip for warm summer rolls.
1 cup chopped fresh parsley
¼ cup chopped fresh cilantro
¼ cup red wine vinegar
1 jalapeno pepper, seeded, chopped
1 clove garlic, chopped
Sea salt and black pepper, to taste
Makes about 1 cup.
Find this recipe at www.theolivepress.com/recipes/view/chimichurri-sauce