It’s no secret that we love a green sauce and this Argentine chimichurri recipe is no exception. Fresh oregano, parsley, and cilantro come together with a heavy pour of red wine vinegar for a punchy condiment that’s as good spooned over a grilled steak as it is drizzled on a bowl of lentils (it’s also an excellent marinade).
Chopping everything by hand (as opposed to using a food processor) gives you dynamic texture—and prevents the herby sauce from turning into a paste. Allowing the shallot, chile, garlic, and salt to sit with the vinegar for 10 minutes before adding the herbs softens the aromatics and tames their raw sting.
Chimichurri is best served just after it’s made, but if you have any left over, the sauce will hold in the refrigerator for a few days. Use to top roasted chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned. Mix it with Greek yogurt to create a dip, or work in a bit of mayonnaise for a creamy and herb-packed spread for a sandwich.
Recipe information
Yield
Makes 2 cups
Ingredients
Preparation
Step 1
If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Step 2
Remove meat from marinade, pat dry, and grill.
Step 3
Spoon reserved chimichurri over grilled meat.
