ARVINDA’S ARGENTINE CHIMICHURRI
finely chopped flat leaf parsley
finely chopped fresh cilantro
red wine vinegar
red chili, chopped (optional)
Sea salt, to taste
Pour the oil into a small bowl or dish. Mix in the remaining ingredients. Allow to rest for at least 1 hour before serving.
Use as a marinade or braise on meats or vegetables on the grill. Chimichurri also makes for an excellent bread dipper. Refrigerate any unused sauce and consume withing 2 to 3 days.