I’ll keep this short and sweet; I made some fantastic empanadas last week and this was the sauce I chose to make to compliment them. Other uses for this sauce include flank steak topping, over eggs, or drizzled over a margarita pizza for an extra zing of flavor. My friend José may say that your empanadas don’t need a sauce, but I’m sure he would agree, that this really kicks it up a notch!
Chimichurri Sauce
A classic sauce that has endless uses in your dishes
Ingredients
- 2 cups Fresh Parsley
- 1 tbsp Dried oregano
- ¼ cup Chopped green onion
- ¼ cup Chopped shallots
- 4 cloves Garlic
- Salt/Pepper to taste
- ½ tsp Red pepper flakes
- ¾ cup Olive oil
- ¼ cup Red/White wine vinegar
Instructions
-
Add half the olive oil, Parsley, dried oregano, green onion, shallots, garlic, salt and pepper to the food processor and pulse a few times to get things chopped up, scraping the sides as you go.
-
Add the rest of the olive oil, vinegar, and chili flakes. Pulse a few more time until everything is a chunky consistency, and not too smooth. Done!
Recipe Notes
Feel free to use Parsley, Cilantro, or basil to change things up and add your own flair to this recipe.