Classic Chimichurri

This classic Argentinian sauce couldn't be more versatile. It's amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it'd even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there's nothing this genius sauce can't improve. Kept in an airtight container, it should keep at least 2 weeks in the refrigerator. 

Did you try this recipe? Let us know how it went in the comment section below! 

Editor's note: This intro was updated to add more information about the dish on March 30, 2021.

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Yields: 5 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 15 mins
1 c.

flat-leaf parsley, firmly packed


cloves garlic 

2 tbsp.

fresh oregano

1/3 c.

extra-virgin olive oil

1/4 c.

red wine vinegar

2 tsp.

lemon zest (optional)

Pinch red pepper flakes

Kosher salt

  1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
  2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 

Park Feierbach
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