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Chimichurri

At a recent Wine Club release event, the Clif Family Culinary Team made a Chimichurri sauce that received rave reviews. We convinced them to share the recipe. It’s great on grilled steak or portobello mushrooms, tossed on roasted potatoes, or as a dip accompaniment to just about anything!

Chimichurri

Yield: 1 pint INGREDIENTS: 1 shallot 3 cloves garlic 1 tsp. salt 1 jalapeno pepper 2 cups flatleaf parsley 1 cup cilantro, stems included 2 Tbsp. fresh oregano ½ cup red wine vinegar 3 fl oz. blend oil, grapeseed oil, canola oil or Sunflower Oil 3 fl oz. extra virgin olive oil DIRECTIONS: Finely mince all ingredients and add to a mixing bowl. Whisk in oils and vinegar. Adjust seasoning to taste.

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