Photo: Erin Kunkel
Heavy cream-and-flour-based sauces can be delicious, but healthier ingredients like herbs, vinegar, oil, and aromatics take center stage in my favorite sauces. Chimichurri (pictured opposite, top) is one of my go-to’s. Hailing from Argentina where it is paired with grilled skirt steak, this green sauce is a lively addition to practically everything. My family likes to spoon it over salmon and use it as a dip for roasted veggies. I love the herb combo in the recipe, but use whatever you have. Both cilantro and chives can be thrown in the mix.
Chimichurri with Mint and Basil
- 3 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 3 garlic cloves peeled
- 2 cups loosely packed parsley leaves
- 1 cup loosely packed basil leaves
- 1 cup loosely packed mint leaves
- ¾ cup extra-virgin olive oil
- Kosher salt (optional)
- Place the vinegar, mustard, and garlic in the bowl of a food processor. Pulse a few times to break up the garlic. Add all the herbs and pulse until the herbs are evenly chopped. Use a spatula to scrape down the sides of the bowl, then add the olive oil. Pulse until the herbs are coarsely chopped and a thick sauce forms. (For a thinner sauce, stir in additional oil.) Taste, adding salt if desired.
- Store in an airtight container in the refrigerator for up to 1 week.