Start with the salmuera; mix the warm water with salt and set aside to cool completely.
In a food processor, combine fresh parsley, fresh oregano, garlic and olive oil. Pulse several times.
Add the dry ingredients and the vinegars in a slow motion.
Pour the cold salmuera slowly into the sauce, while mixing, until the sauce is well amalgamated.
Suggested wine: Altos de Medrano Reserva vina Hormigas Mendoza 1997
Recipe courtesy of Jorge Rodriguez, Chimichurri Grill
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