It’s no secret that we love green sauce, and this Argentine chimichurri recipe is no exception. For the best chimichurri, using fresh herbs is key. Our version combines fresh parsley, oregano, and cilantro, with a heavy pour of red wine vinegar, for a punchy condiment that’s as good spooned over 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 the sauce will hold in the refrigerator for a few days. If you have any left over, use it to top roast chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned. Toss it with roasted veggies like a salad dressing. Mix it with Greek yogurt to create a dip, or work in a bit of mayonnaise for a creamy, herb-packed spread for sandwiches and tacos.
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Ingredients
Makes about 2 cups
1
shallot, finely chopped
1
Fresno chile or red jalapeño, finely chopped
3–4
garlic cloves, thinly sliced or finely chopped
½
cup red wine vinegar
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
½
cup finely chopped fresh cilantro (leaves and tender stems)
¼
cup finely chopped fresh flat-leaf parsley (leaves and tender stems)
2
Tbsp. finely chopped fresh oregano leaves
¾
cup extra-virgin olive oil
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