Caperchurri (Caper Chimichurri)

Capers + Chimichurri = Caperchurri. This vibrant herb sauce is a Sicilian spin on the classic Argentinian condiment. Here we've switched out traditional oregano for fragrant fennel pollen, and added a couple tablespoons of Sicilian marinated capers for extra pops of flavor.

This sauce is as versatile as it is delicious. Spoon over grilled steak, roast chicken, or poached shrimp. It also adds a briny bite to vegetables, whether it's tossed with green beans or simply drizzled over a juicy heirloom tomatoes.

Recipe, food styling and photography by Asha Loupy. This recipe was originally published on July 31, 2019.

Ingredients

1 1/4 cup parsley leaves, roughly chopped

3/4 cup extra virgin olive oil, such as Organic Extra Virgin Olive Oil D.O.P. from Spedalotto Tonda Iblea

1/4 cup Red Wine Vinegar from Castello di Volpaia

2 garlic cloves, minced

3/4 teaspoon Wild Fennel Pollen

3 tablespoons Marinated Capers in Extra Virgin Olive Oil with Herbs from Caravaglio, divided

Salt and freshly ground Black Tellicherry Peppercorns, to taste

Instructions

Combine the parsley, extra virgin olive oil, red wine vinegar, minced garlic and fennel pollen in the bowl of a food processor and pulse until the herbs are finely chopped and a thick sauce starts to form, about 10-15 pulses. Add 2 tablespoons of the capers and pulse until the capers are incorporated into the sauce, about another 4-5 pulses.

Scrape the sauce into a medium bowl. Stir in the remaining one tablespoon of capers. Taste and season with salt and pepper, as necessary. Cover and let stand at room temperature for 30 minutes to let the flavors meld. The caperchurri can be covered and refrigerated for up to a week.

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Caperchurri (Caper Chimichurri)

Ingredients

Instructions

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