Basque-Style Herb Sauce (Tximitxurri)
By Lan LamPublished on September 5, 2018
Time
25 minutes
Yield
Serves 4 to 6 (Makes ½ cup)
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
- Stir all ingredients together in bowl and let stand for at least 15 minutes before serving.
Time
25 minutesYield
Serves 4 to 6 (Makes ½ cup)Ingredients
¼ cup minced fresh parsley
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 garlic cloves, minced
1 teaspoon smoked paprika
¼ teaspoon salt
Ingredients
¼ cup minced fresh parsley
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 garlic cloves, minced
1 teaspoon smoked paprika
¼ teaspoon salt
Ingredients
¼ cup minced fresh parsley
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 garlic cloves, minced
1 teaspoon smoked paprika
¼ teaspoon salt
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
- Stir all ingredients together in bowl and let stand for at least 15 minutes before serving.
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