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Basque-Style Herb Sauce (Tximitxurri)

By Lan Lam

Published on September 4, 2018

Time

25 minutes

Yield

Serves 4 to 6 (Makes ½ cup)

Basque-Style Herb Sauce (Tximitxurri)

Ingredients

¼ cup minced fresh parsley ¼ cup extra-virgin olive oil 2 tablespoons sherry vinegar 2 garlic cloves, minced1 teaspoon smoked paprika ¼ teaspoon salt

Before You Begin

For a sauce with some heat, substitute hot smoked paprika for the regular smoked paprika.

Instructions

  1. Stir all ingredients together in bowl and let stand for at least 15 minutes before serving. (Store sauce for up to 3 days in fridge. Let come to room temp before using.)
Basque-Style Herb Sauce (Tximitxurri)
Photography by Carl Tremblay. Styling by Kendra McKnight.

Basque-Style Herb Sauce (Tximitxurri)

Headshot of Lan Lam
By Lan Lam
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Time

25 minutes

Yield

Serves 4 to 6 (Makes ½ cup)

Ingredients

Ingredients

Ingredients

Why This Recipe Works

This Basque variation of Argentina's chimichurri pairs sweet and smoky paprika with the woodsy and savory brightness of sherry vinegar.

Before You Begin

For a sauce with some heat, substitute hot smoked paprika for the regular smoked paprika.

Instructions

  1. Stir all ingredients together in bowl and let stand for at least 15 minutes before serving. (Store sauce for up to 3 days in fridge. Let come to room temp before using.)

Appears In

Magazine

November / December 2018

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