Argentinian Chimichurri Sauce

Name: Argentinian Chimichurri Sauce
Yield: Serves 4 to 6 (Makes about 1 1/2 cups)
Ingredients: 1/4 cup hot, water; 2 teaspoons, dried oregano; 1 teaspoon, salt; 1 1/3 cups, fresh parsley leaves; 2/3 cup, fresh cilantro leaves; 6 , garlic cloves, minced; 1/2 teaspoon, red pepper flakes; 1/4 cup, red wine vinegar; 1/2 cup, extra-virgin olive oil

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Appears in Cook's Illustrated May/June 2001

Vegetables

Sauces

Serve with our Grill-Roasted Beef Tenderloin.

SERVES4 to 6 (Makes about 1 1/2 cups)

WHY THIS RECIPE WORKS

This sauce anchors bright red wine vinegar and fresh herbs in a rich and fruity extra-virgin olive oil. A food processor quickly combines the bulk of the ingredients, but we didn’t add the oil because the processor would break it into such ...

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