This cilantro chimichurri sauce recipe is all you need to elevate all kinds of dishes: Drizzle over gazpacho, or toss with cooked shrimp and pasta for a zingy Argentine-inspired scampi. Adding whole garlic cloves to the food processor first seasons the work bowl so the sauce picks up more garlic flavor.
4 small garlic cloves
4 cups fresh cilantro leaves
2 cups fresh flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 teaspoon kosher salt
1 Fresno chile, seeded and coarsely chopped
How to Make It
With food processor on, add garlic through food chute; process until coarsely chopped. Add remaining ingredients; process until mixture is finely chopped. Refrigerate 1 to 2 days.