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Argentinian Chimichurri Sauce

Source Watch it .gravy
sauce argentinian
60 g hot water
4 g dried oregano
5 g salt
1 1/3 c fresh parsley leaves
2/3 c fresh cilantro leaves
6 cloves garlic
1/2 tsp red pepper flakes
60 g red wine vinegar
108 g extra-virgin olive oil
  1. 1. Combine 60g hot water, 4g dried oregano, and 5g salt in small bowl.
  2. 2. Let stand for 5 minutes to soften the oregano.
  3. 3. Pulse 1 1/3 cups fresh parsley leaves, 2/3 cup fresh cilantro leaves, 6cloves garlic, and 1/2 teaspoon red pepper flakes in food processor until coarsely chopped, about 10 pulses.
  4. 4. Add the water mixture and 60g red wine vinegar and pulse briefly to combine.
  5. 5. Transfer mixture to medium bowl and slowly whisk in 108g extra-virgin olive oil until incorporated and mixture is emulsified.
  6. 6. Cover with plastic wrap and let stand at room temperature for at least 1 hour.

Sauce can be refrigerated for up to 2 days; bring to room temperature and rewhisk before serving.

Serve with our Grill-Roasted Beef Tenderloin. This sauce anchors bright red wine vinegar and fresh herbs in a rich and fruity extra-virgin olive oil. A food processor quickly combines the bulk of the ingredients, but we didn't add the oil because the processor would break it into such fine droplets that its bitter-tasting polyphenols would come to the fore. Instead, we carefully whisked in the oil to preserve its fruity flavors.