A classic sauce from Argentina and Uruguay, chimichurri packs in the flavor in every spoonful. Though traditionally served with churrasco (grilled meat), this oil-based sauce couldn’t be more versatile. Garlicky and super-herbaceous with added tang from vinegar and lemon zest, there’s practically no dish that chimichurri can’t improve. All you need are a handful of ingredients and a trusty chef’s knife (or food processor!), and you’re well on your way to making one of the most flavor-packed sauces out there. Read on for all of our top tips on how to make it:
How to make chimichurri:
While it’s not traditional, we opted to chop our herbs in a food processor to make this recipe as simple and easy as possible. If you don’t have a food processor, though, or would prefer to chop by hand with a chef’s knife, go for it! Whichever you choose, the goal is to combine the parsley, garlic, and oregano together until the herbs are finely chopped, then stir in olive oil, vinegar, lemon zest, red pepper flakes, and salt. After a few minutes, you’ll have a delicious, versatile sauce on your hands ready to upgrade countless dishes.
How to serve it:
Classically served with grilled red meat, chimichurri also adds heaps of flavor served on top of grilled chicken, grilled shrimp, and even veggies like grilled zucchini. It doesn’t stop at the grill, either—use it as a marinade for beef or chicken before cooking, or spoon it over just-roasted meat while it rests on a cutting board. Heck, it’d even be good on fried eggs!
Made this? Let us know how it went in the comments below!
