Chimichurri Sauce

The first time chimichurri graced my taste buds, it was love at first bite. My sister used it as a marinade for flank steak, and we feasted on the most amazing fajitas I’ve ever had the pleasure of eating. Essentially, chimichurri is a condiment made up of fresh parsley, olive oil, and lots of fresh garlic. Lots and lots of fresh garlic. Since that fateful encounter, I’ve used it as an additional topping to my burgers, as a condiment for deliciously charred grilled rib-eye, and—my personal fave—Smashed Cast-Iron Skillet Potatoes with Chimichurri.

MAKES 1 CUP • TOTAL TIME: 10 MINUTES

INGREDIENTS:

6 cloves garlic

Leaves from 1 large bunch fresh flat-leaf parsley (about 2 cups)

3 tablespoons white wine vinegar

Juice of 1 medium lemon

1 teaspoon kosher salt

⅛ to ¼ teaspoon cayenne pepper

¾ cup olive oil

DIRECTIONS:

• In the bowl of a food processor, pulse the garlic to coarsely chop. Add the parsley, vinegar, lemon juice, salt, cayenne, and olive oil. Process until just combined.
• Keep refrigerated until ready to serve. Chimichurri will keep for 1 to 2 weeks in the refrigerator.