About the Recipe
This vibrant Argentinian sauce brings together fresh herbs, zesty citrus, and robust olive oil for a versatile condiment that transforms any grilled protein.
Prep Time:
Cook Time:
Serves:
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Ingredients
- 1/2 cup packed fresh Italian parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 4 cloves garlic, peeled
- 1/2 medium jalapeño or Serrano pepper, seeded and chopped
- 2 tablespoons chopped scallions, shallots,
 or white onion
- 2 tablespoons fresh lemon juice or Tongue Thai’d vinegarÂ
- 1 teaspoon dried oregano
- 1/4 cup live vinegar (Mignonette, Nonna, or Basil Instinct)
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
10 minutes
10 servings
Easy
Preparation
1. In the bowl of a food processor, combine parsley, cilantro, garlic, jalapeño, and scallions. Pulse until finely chopped, scraping down sides as needed.
2. Add Tongue Thai’d vinegar or lemon juice, oregano, and live vinegar; pulse to combine.
3. With the motor running, slowly drizzle in olive oil
until emulsified.
4. Transfer to a bowl; season generously with salt and pepper to taste.
Serving Suggestions:
- Spoon over grilled skirt steak
- Brush onto chicken before and after grilling
- Drizzle over roasted fish
- Use as a marinade for shrimp
Chef's Notes:
- Sauce can be made up to 24 hours in advance; flavors will intensify
- Store in an airtight container in refrigerator up to 3 days
- Bring to room temperature before serving
- For milder heat, remove jalapeño seeds and membranes