Chimichurri goes well with almost anything: its bright acidity and punchy kick adds extra “oomph” to any dish. Chimichurri is traditionally Argentinian, and I find it goes well with grilled steak, fried eggs, black bean salad, plain toast (trust me, I’ve tried), and even the Spanish Tortilla I recently developed. Adding it as an extra layer of flavor in a sandwich (tomato + mozzarella? Roast beef?) is a secret pro tip!
What gives chimichurri its versatility are the hearty dose of red wine vinegar and heavy herbs. Using a food processor is a nice way to reduce workload, but I find that a rough hand chop gives the sauce a better texture. Serving chimichurri right after its made is ideal due to its bright green color. But it can stay in the fridge for up to 3 days!
Makes 2 cups
With “the wet!”
How long can you store it in the fridge or shelf for?