Chimichurri Sauce

Chimichurri Sauce


1 large handful flat-leaf parsley

1 large handful fresh cilantro

3 to 4 garlic cloves

½ cup extra-virgin olive oil

2 tablespoons white-wine vinegar

1 teaspoon crushed red chili pepper

2 tablespoons capers

Coarse salt and freshly ground black pepper to taste


To make the sauce, combine the first six ingredients.  Pulse a few times until starting to get smooth.  Add capers and pulse a couple more times.  Season with a little salt and better.   Can be made a couples days ahead.  Refrigerate until ready to use.  Stir before using.  Spoon over grilled steaks, pork or chicken.