This version of the Argentinian condiment is great as a marinade or served with grilled beef, fish, poultry or vegetables.



Makes 1 cup


½ cup California COOC-certified extra virgin Olive Oil

1 cup fresh parsley

1 cup fresh cilantro

2 tablespoons red wine vinegar

1 piquillo pepper

1-2 cloves garlic

Salt and pepper


Combine all ingredients in a blender or food processor.  Pulse until smooth.