Argentinian Chimichurri Sauce
Why This Recipe Works
This sauce anchors bright red wine vinegar and fresh herbs in a rich and fruity extra-virgin olive oil. A food processor quickly combines the bulk of the ingredients, but we didn’t add the oil because the processor would break it into such fine droplets that its bitter-tasting polyphenols would come to the fore. Instead, we carefully whisked in the oil to preserve its fruity flavors.