Chimichurri Sauce – St. Supéry Estate Vineyards & Winery

Chimichurri Sauce

Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi

Ingredients

½ C Parsley, Italian flat leaf, chopped

2 tsp Fresh Chives, chopped

2 tsp Fresh Tarragon, chopped

1 tsp Fresh Oregano, chopped

2 Tbl Lemon Juice

1 Tbl Red Wine Vinegar

2 tsp Garlic, fine chopped

2 tsp Shallot, chopped

¼ C EVO

Salt, to taste

Fresh Cracked Black Pepper, to taste

Chili Flakes, *optional, to taste

Preparation

Rinse the fresh herbs in cold water, dry, pick just the leaves and chop them with a sharp knife. Add them into a small bowl.
Add extra virgin olive oil to the bowl, along with the chopped garlic, shallots, vinegar, lemon juice and season to taste with salt and fresh ground black pepper.
Stir to combine. Can be prepared in advance. Recipe can be multiplied.

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