Basque-Style Herb Sauce (Tximitxurri)
Appears in Cook's Illustrated November/December 2018
This sauce has it all: brightness from fresh parsley and sherry vinegar, spiciness from raw minced garlic, and a special smokiness from smoked paprika.
WHY THIS RECIPE WORKS
This Basque variation of Argentina's chimichurri pairs sweet and smoky paprika with the woodsy and savory brightness of sherry vinegar.