i like parsley, but i am not a big fan of parsley dominating an entire dish. therefore i was a bit reluctant about the chimmichurri sauce as a dip for the empanadas and made it primarily because i thought it would look nice, together with the tomato dip i was planning to make. (shifting of priorities, eh?)
and what happened? it looked very nice indeed, and nobody took a picture. but fortunately it was delicous, too.
- 1 bunch of parsley
- 1 clove or garlic
- 6 leaves of basil
- 1 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 4 tbsp olive oil (add more if needed)
- 1/2 red chili, chopped (but it was not very hot)
- salt and pepper to taste
combine all ingredients in the blender, mix until the sauce is smooth. chill in the fridge until ready to use (should be used the same day).