I am a home-cook and love to cook. I own the best knives, the best lemon zester, a very fancy blender and even a pomegranate deseeder! But what I didn’t have is a pair of high quality kitchen scissors, and now I do! They will change how you work in the kitchen and work wonderfully for this simple green sauce from Argentina. Made from fresh herbs, garlic and olive oil, the ingredients come together to make this Chimichurri sauce. I used my new kitchen scissors from Ciselier to snip the herbs but any sharp knife or food processor will do the job. Drizzle over grilled veggies, tofu or meat. This recipe is dairy-free, gluten-free, vegetarian and vegan!
Chimichurri Sauce
Make about 3/4 cup.
Ingredients
1/2 cup coarsely chopped parsley
2 tablespoons fresh oregano leaves, chopped
1 tablespoon fresh mint, chopped (optional)
3 tablespoons red wine vinegar
2 large garlic cloves, finely minced
2 teaspoons finely chopped fresh jalapeno or dried crushed red pepper
Kosher salt to taste
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Directions
In a medium bowl, combine the fresh herbs, vinegar, garlic and jalapeno or crushed red pepper. Mix well. Season with salt and pepper and pour the olive oil over the mixture. Let stand for at least 20 minutes. Use right away or let it rest in the refrigerator before using.
Cooks Notes
The oil may harden in the fridge. Let the jar come to room temperature for at least an hour before using so that the oil can liquify.
This sauce can be kept in the fridge for up to a week.
These are the Ciselier scissors I have.