Chimichurri Sauce
This Argentine Chimichurri recipe is by the Bon Appétit Test Kitchen. It is delicious spooned over grilled beef, drizzled over a bowl of lentils and it's a fantastic marinade! Chopping everything by hand, rather than using a food processor, gives a nice 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.
Servings 2 cups
Ingredients
- 1 shallot finely chopped
- 1 Fresno chile or red jalapeño finely chopped
- 3-4 cloves garlic thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp kosher salt plus more
- ½ cup cilantro finely chopped
- ¼ cup flat-leaf parsley finely chopped
- 2 tbsp oregano finely chopped
- ¾ cup extra-virgin olive oil
Instructions
- Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.Salt to taste.
Notes
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, 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.