This vibrant herb sauce from Argentina is one of my favorites. Not only is it incredibly delicious, but it’s also wildly versatile and pairs beautifully with everything from grilled chops and fish to roasted vegetables to fried eggs. You can store this sauce in the refrigerator for about a week. Just be sure to keep it in a covered container. A layer of oil on top will help preserve the green color.
Seamus Mullen’s Chimichurri Sauce Recipe
Makes about 2 cups
- 1 bunch each parsley, basil, cilantro
- 1 garlic clove
- 1 tsp red pepper flakes
- Zest and juice of 1 lemon
- 1 tbsp apple cider vinegar
- 2 cups olive oil
- ½ cup toasted pine nuts
- Sea salt and black pepper
In a blender or food processor, pulse the cilantro, basil, parsley, garlic, red pepper, lemon zest and juice, vinegar, and oil until the herbs are coarsely chopped but not pureed. Transfer to a bowl and fold in the pine nuts. Season to taste with salt and pepper.
Seamus Mullen is a New York chef, restaurateur, cookbook author, leading authority on health and wellness, and now–a Territory menu collaborator. Try Seamus Mullen’s Territory-exclusive meal, a nod to the long-praised Mediterranean diet with a New York chef’s touch.
Recipe from Seamus’ blog.