Makes 1 cup sauce
This Argentinian-style sauce is used in the region to top grilled meats, but you can use it alongside grilled or roasted vegetables, a roasted chicken, or even stirred into a simple soup. Experiment with herbs, like mint, as a less traditional topping for roasted lamb.
- 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch)
- 1 cup roughly chopped cilantro leaves (about 1 bunch)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 large garlic cloves, coarsely chopped
- Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine.
- Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.
Chef’s Note: If you do not have a food processor, all of the dry ingredients can be chopped by hand with a knife and then combined with the wet ingredients. If desired, you can use a mortar and pestle, as that is the traditional way of making this sauce.