Our best chimichurri recipe comes together quickly in the food processor, and tastes great on steak, fish, and chicken. Made from just a few pantry ingredients like red-wine vinegar, garlic, crushed red pepper, and salt and pepper—plus two kinds of fresh herbs—this bright-green sauce from Argentina has amazing depth of flavor. It’s especially delicious on anything grilled, but also works great on simply steamed vegetables and roasted meats. Read More: 7 Sauces and Seasonings to Flavor-Boost Any Meal
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
Watch this how-to video to find out the best way to peel and chop garlic.
Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this expert sauce.