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Laurent Tourondel's Chimichurri Sauce

Laurent Tourondel's Chimichurri Sauce


1/2 cup canola oil
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
  fine sea salt and pepper to taste
1/2 cup chopped cilantro
1/2 cup chopped parsley
1/3 cup chopped piquillo peppers
2 tablespoons chopped garlic
2 tablespoons minced red onion
2 teaspoons crushed red pepper
1 tablespoons lime juice

Cooking Instructions

Argentina is famous for its great beef, but I once drove six hours in each direction to sample the unique Argentinean lamb. The animals are raised in the salt marshes and eat the grass that grows there. The meat takes on a special flavor that reminds me of the delicious pre-sale lamb of Normandy and Brittany. Wherever you go in Argentina, you will be served chimichurri, a spicy green herb sauce.

In a medium bowl, whisk together the oil, vinegar, salt and pepper. Stir in the remaining ingredients except the lime juice. Let stand one hour at room temperature or cover and refrigerate up to overnight. Add the fresh lime juice just before serving. Serve at room temperature.

Makes 2 cups.

Chef's Tip
Use this sauce on beef and lamb, grilled fish, pork or chicken. Also recommended on sliced tomatoes and cheese.

Recipe courtesy of Laurent Tourondel, BLT New York.

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