Chimichurri Sauce

• 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch) • 1 cup roughly chopped cilantro leaves (about 1 bunch) • 1/2 cup extra-virgin olive oil • 1/4 cup red wine vinegar • 1 tsp kosher salt • 1/4 teaspoon freshly ground black pepper • 1/2 teaspoon crushed red pepper flakes • 2 large garlic cloves,

herb-filled sauce is popular in Argentina, but variations exist from all over the world, like the Italian salsa verde, which leaves out the cilantro, but adds lots of anchovies and capers. CHIMICHURRI SAUCE MAKES ABOUT 2 CUPS • 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch) • 1 cup roughly chopped cilantro leaves (about 1 bunch) • 1/2 cup extra-virgin olive oil • 1/4 cup red wine vinegar • 1 tsp kosher salt • 1/4 teaspoon freshly ground black pepper • 1/2 teaspoon crushed red pepper flakes • 2 large garlic cloves, coarsely chopped 1. Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine. If you do not have a food processor, all of the dry ingredients can be chopped by hand with a knife and then combined with the wet ingredients. If desired, you can use a mortar and pestle, as that is the traditional way of making this sauce. 2. Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

CIA FOODIES

• 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch) • 1 cup roughly chopped cilantro leaves (about 1 bunch) • 1/2 cup extra-virgin olive oil • 1/4 cup red wine vinegar • 1 tsp kosher salt • 1/4 teaspoon freshly ground black pepper • 1/2 teaspoon crushed red pepper flakes • 2 large garlic cloves,

herb-filled sauce is popular in Argentina, but variations exist from all over the world, like the Italian salsa verde, which leaves out the cilantro, but adds lots of anchovies and capers. CHIMICHURRI SAUCE MAKES ABOUT 2 CUPS • 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch) • 1 cup roughly chopped cilantro leaves (about 1 bunch) • 1/2 cup extra-virgin olive oil • 1/4 cup red wine vinegar • 1 tsp kosher salt • 1/4 teaspoon freshly ground black pepper • 1/2 teaspoon crushed red pepper flakes • 2 large garlic cloves, coarsely chopped 1. Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine. If you do not have a food processor, all of the dry ingredients can be chopped by hand with a knife and then combined with the wet ingredients. If desired, you can use a mortar and pestle, as that is the traditional way of making this sauce. 2. Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.