Chimichurri Sauce

This is very Argentinian. They use this as a marinade for grilled meats, to pour over meats after cooked and on salads, and plantain chips, and…, well. EVERYTHING! It’s delicious, so why not? In any case, this is my take on it.

Chimichurri Sauce
1/2 cp cilantro, finely chopped
1/2 cp parsley, finely chopped
3 cloves garlic, minced
1 shallot, minced
1-1/2 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/2 tsp black pepper
1/2 tsp sugar
1/2 cp extra virgin olive oil
1 serrano pepper (optional)

Mix all of the ingredients and allow it rest for at least 30 minutes before using.

Variation: Add guava paste (about 1/4 cp dissolved) for a tangy and sweet taste that goes well with salads and plantain chips.