This Argentinian Pesto Sauce called, "Chimichurri" is a tangy blend of parsley, oregano and basil blended with garlic, red wine vinegar, red peppers, shallots, olive oil and lemon. The ingredients are easy to come by at your local market or fresh in your produce department.
Here, we made a wonderful salad from a beautiful bunch of red leaf lettuce and baby spinach that I picked up from the Temecula Farmers Market. I added grilled corn, avocados and a balsamic vinaigrette.. and topped it with the Chimichurri topped salmon. So easy and so good! Below is the recipe for the Chimichurri sauce. Enjoy!
Argentinian Chimichurri Sauce
1 cup lightly packed chopped "Italian" parsley
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
1/4 cup fresh oregano leaves
1/8 cup fresh chopped basil leaves
2 tablespoons shallot or onion, minced
3/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
Place all Chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Refrigerate till your ready to use.
Buon Appetito,
Laurie
