SEATTLE — Chef Rodrigo Cappagli, of Maria Luisa Empanadas, started his restaurant and catering company using the same recipes his grandmother used when he was a child.
Savory fillings of beef, chicken, chorizo and more are topped with a fresh chimichurri sauce that is heavenly.
Maria Luisa Chinichurri Sauce
Ingredients:
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/4 cup white vinegar
• 3/4 cup extra virgin olive oil
• 1 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
Directions:
1. Prepare the Herbs:
Finely chop the parsley, and garlic. You can use a food processor or chop them by hand.
2. Combine Ingredients:
In a bowl, mix together the chopped parsley, and garlic. Add white vinegar and red pepper flakes. Stir well.
3. Add Olive Oil:
Slowly pour in the olive oil while whisking the mixture to emulsify the ingredients.
4. Season:
Season the chimichurri sauce with salt and black pepper according to your taste. Stir well to combine.
5. Let it Rest:
Allow the chimichurri sauce to sit for at least 30 minutes before serving to let the flavors meld together.
6. Serve:
Serve this vibrant chimichurri sauce as a dipping sauce for empanadas, grilled meats, or as a condiment for various dishes.
Enjoy your homemade chimichurri sauce with Maria Luisa Empanadas or any of your favorite meals!
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.