In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
1/4 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
2 garlic cloves, minced
2 dried red chiles
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Preparation
Stir together all ingredients in a bowl; cover and refrigerate at least 1 hour, and up to 3 days. Serve cold or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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