I made this chimichurri sauce very quickly with fresh herbs from my little container garden, you can adjust the quantities and herbs based on your tastes and also what you have available. The flavor of this sauce was good and it went well with the empanadas, but I wasn’t too pleased with the texture, I prefer a chimichurri sauce where the herbs have been either finely chopped or crushed with a majador (a type of wood mortar and pestle), but it worked for a quick sauce. Also, be careful as mixing garlic and oil can produce dangerous toxins, so this sauce should not be left at room temperature and should be consumed the same day.
Ingredients:
1 ½ cups fresh parsley leaves
6 basil leaves
Leaves from 3 oregano sprigs
4 garlic cloves, crushed
3 tbs white wine vinegar
6 tbs olive oil
1 tsp chili powder
Salt and pepper to taste
Preparation:
Combine all of the ingredients in the blender, mix until you have a smooth sauce.
Refrigerate until ready to use (but should be used the same day).
I have tried one of your recipes so far and loved it! Next I am going to try one of your empanada recipes and this sauce. My boyfriend is from Ecuador and while he is away on deployment I am trying different recipes until I find some to surprise him with when he returns in April. Thank you for the little tidbit about the hazards of garlic in oil. I had no idea!
this sauce looks delicious, thank you
Paz- Thanks again, I have a sauce obsession and the sauces are usually a result of throwing whatever I have available in the blender.
So delicious everything looks! I love your sauces, too. I have to learn how to make them.
Paz