Chimichurri Sauce

My friend, the chef Daisy Martinez, taught me how to make this Argentinian sauce, which she uses on grilled meats but also tosses with cooked, baby potatoes.  It’s the perfect summer no cook accompaniment.  There are two traditional ways to make this sauce-the green and the red.  I prefer the red because it has smoked paprika, which is a flavor I love.  Both feature parsley as the main ingredient.

Ingredients:

·      1 cup flat leaf parsley leaves

·      pinch of salt, black pepper, crushed red pepper

·      1 ½ teaspoons smoked paprika

·      3 cloves garlic, peeled

·      ¼ cup red wine vinegar

·      1 tablespoon fresh oregano

·      1 tablespoon lemon juice

·      1 tablespoon chipotle in adobo sauce

·      1 teaspoon cumin

·      ½ cup extra virgin olive oil

Directions:

Puree all ingredients in a food processor or blender.  After a minute, drizzle in the olive oil until completely blended.

To make a green version, leave out the chipotle in adobo, cumin and the paprika.  You can try adding cilantro if you love it, but it is not traditional.