Basque Chimichurri Sauce

Prep Time:
5 mins

Cook Time:
5 mins

Total Time:
0 hour(s)
10 mins

The fruity and mild Basque pepper Piment d'Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make this incredibly versatile marinade/sauce/dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches, or simply treat it as a bold salad dressing.

Recipe by Asha Loupy. This recipe was originally published on Feb. 26, 2016.

Ingredients

1/2 cup mild extra virgin olive oil, such as Organic Extra Virgin Olive Oil from Tenuta di Capezzana
2 tablespoons Banyuls Vinegar
1/2 cup mix of fresh parsley, oregano, cilantro and thyme leaves, finely chopped
1 shallot, finely chopped
3 cloves garlic, minced
1 teaspoon Piment d’Espelette
1/2 teaspoon salt

Instructions

Mix all ingredients together in a small bowl. Season to taste with additional Piment d'Espelette and salt. Store, covered, in the refrigerator and eat within 3 or 4 days.