How To Make Chimichurri Sauce — Cooking Lessons from The Kitchn

How many times do you look at a sauce or spread and know from its appearance that it's packed, from top to bottom, with intense flavor? Not too often, right?Even the best, most expertly prepared hummus doesn't look as good as it tastes. But chimichurri — a rich, herby sauce made from what feels like a whole garden's worth of herbs, along with red wine vinegar, garlic, and shallots — has no time for illusions. It's so intensely green it's almost glowing, and it tastes just as bright and bold as it looks.

While its precise origins are murky, it's been most closely associated with the open-fire grilling culture of Argentina where it's a standard condiment for grilled steak. Beyond the fire and coal, chimichurri is ready to do the work of enlivening your everyday meals. Consider this a staple to always having on hand. Here's how to make this knockout sauce, plus a whole slew of ideas on how to use it.

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