Basque Chimichurri Sauce

Basque Chimichurri Sauce

on Thursday, 25 February 2016. Posted in Salads & Dressings, Recipes, Sauces & Condiments

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


  • 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


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.