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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Chimichurri Sauce
1 cup Parsley, flat, chopped
2 Tbsp. Garlic, minced
1 tsp. Paprika
1/2 tsp. Red Pepper Flakes
2 Tbsp. Oregano
2 Tbsp. Onion
3/4 cup Olive Oil
3 Tbsp. Red Wine Vinegar
3 Tbsp Lemon Juice
Salt and Pepper to taste
In a small skillet set over medium-high heat, heat oil and
paprika until oil shimmers and paprika is fragrant, about 2 to 3
minutes. Remove skillet from heat and let cool. In a food processor,
combine parsley, oregano, onion, garlic, and pepper flakes. Pulse to
chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil
with machine running. Blend until sauce is emulsified and chunky.
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