Recipe by Executive Chef, John McConnell
At a recent Wine Club release event, Chef John made a Chimichurri sauce that received rave reviews. We convinced him 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!
Yield: 1 pint
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
Finely mince all ingredients and add to a mixing bowl. Whisk in oils and vinegar. Adjust seasoning to taste.