Basque Chimichurri Sauce
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
Ingredients
- 1/2 cup mild extra virgin olive oil
- 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
Directions
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.