Cooking Method: Chop Mince

CHIMICHURRI SAUCE by Foodie’s Chef Laura Brennan

A famous, uncooked green-herbal piquant sauce most-often served with grilled meats.  It hails from South America (Argentina and Uruguay) and has many variations.  All variations include parsley and oregano and beyond that the ingredients used are somewhat open to personal interpretation.  I love the brightness of cilantro, so I always include it.  Sometimes I substitute fresh mint for the oregano and I always use red wine vinegar.

But… what I never, ever do is make the sauce in the blender or food processor!  Chopping the herbs by hand yields a thicker, greener, lush and in my opinion, better sauce.