Chimichurri has been my favorite thing to make all summer. It’s super easy, brings a ton of flavor to the table and always gets rave reviews. It’s also very forgiving: Measurements need not be exact; just taste and adjust accordingly.
It has a billion uses: Pour over steak, chicken, fish or grilled veggies. Toss with pasta or roasted potatoes. Make chimichurri bruschetta. Dress a panzanella salad. Use as a dip. Spread on a sandwich. Eat by the spoonful. It doesn’t last long in our house!
Adapted from Bon Appetit‘s Chimichurri Sauce.
1 small shallot, chopped fine
1 Fresno chile, seeded and chopped fine
4 cloves garlic, minced
1/4 cup red or white wine vinegar
juice of 1 lemon
1 1/2 tsp kosher salt
1 bunch cilantro, chopped fine (leaves and tender stems; about 1 heaping cup)
1 bunch flat-leaf parsley, chopped fine (leaves and tender stems; about 1 heaping cup)
1 cup olive oil
In a medium bowl, stir together the shallot, chile, garlic, vinegar, lemon juice and salt. Let it sit while you chop the cilantro and parsley.
Add the cilantro, parsley and olive oil, then whisk with a fork to combine. Add salt to taste. Cover and chill for at least 1 hour before serving.
Pictured: Pyrex Ivy 441 Cinderella Mixing Bowl