Chimichurri sauce originates from Argentina as a condiment for grilled meats. Combining fresh herbs and chiles, chimichurri works well as either a sauce (salsa) or marinade. We take to the next level with a few umami additions.

Prep Time:20 min
Total Time:20 min
Yield:2 cups
1. Strip leaves from stems of fresh herbs. Place leaves in the bowl of a food processor. Add garlic, roughly chopped shallot and chile. (Optional: add walnuts if using as a salsa.) Pulse to chop. Add rice wine vinegar, pinch of salt, miso broth concentrate, agave and balsamic vinegar. With processor running, drizzle in EVOO. Stop processor as soon as sauce is combined. Do not over process. You may serve immediately or let rest for flavors to meld.

3. If using chimichurri as a marinade, reserve ½ cup sauce for service. Put meat in a glass or ceramic dish or zipper bag. Toss with marinade. Cover and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill. Offer reserved sauce with service of grilled meat.
* 1/4 cup Rice Wine Vinegar (seasoned)
* Pinch of Kosher Salt
* 3 - 4 Garlic cloves
* 1 Shallot, roughly chopped
* 1 Red Jalapeño or Serrano chile, seeds and veins removed, roughly chopped
* 1 bunch fresh Cilantro
* 1 bunch fresh Flat-leaf (Italian) Parsley
* ⅓ cup fresh Oregano
* 1/4 cup Walnut halves (optional)
* 1 Tbsp Miso Broth Concentrate
* 2 tsp Agave Nectar
* 1 - 2 Tbsp Balsamic Vinegar (aged 4 - 6 years if available)
* 3/4 cup Extra-Virgin Olive Oil