This is a wonderful Argentinian green sauce that takes advantage of fresh summer herbs. It’s great on anything grilled, especially steak, fish and veggies. It’s definitely worth adding to your repertoire.
1 small shallot, roughly chopped
1 small fresh red Fresno chili, roughly chopped or 1-2 teaspoon red pepper flakes 3 or 4 cloves garlic, roughly chopped
1⁄4 cup parsley
1⁄2 cup cilantro
2 tablespoons finely chopped oregano
1⁄4 cup red wine vinegar
1 teaspoon kosher salt, or more to taste
Freshly ground black pepper
3⁄4 cup extra virgin olive oil
Place the shallot, chili or red pepper flakes, garlic, parsley, cilantro, oregano and red wine vinegar in the bowl of a food processor. Pulse until well combined and smooth. Pour into a bowl and add the olive oil, mix well. Season with salt and pepper and let the mixture sit for about 30 minutes for the flavors to combine. Taste and adjust the salt and pepper before serving.