chimichurri

Makes 2½ cups

Prep Time: 10 minutes

• ¼ cup red wine vinegar
• ¼ cup lime juice
• 2 cloves garlic, minced
• ½ shallot, minced
• 1½ cups extra-virgin olive oil
• ¼ cup fresh cilantro
• ¼ cup fresh parsley leaves
• ½ teaspoon salt
• ½ teaspoon black pepper

Versatile chimichurri is a great topping for steak, lamb chops, chicken, and eggs, and is fantastic drizzled over grilled vegetables. You can also use it to marinate meat (like a flat-iron or skirt steak) before grilling.

Combine the vinegar, lime juice, garlic, and shallot in a food processor and mix on low speed. Drizzle in the olive oil while mixing; the dressing will begin to emulsify. Add the cilantro, parsley, salt, and pepper and continue to mix on low until the dressing is uniform in texture and the herb pieces are chopped quite small.

Chimichurri will last 2 to 3 days in the refrigerator. If making ahead, bring it to room temperature before serving. If the dressing has separated, gently whisk to reblend.

✪Storing Chimichurri If you make a big batch of chimichurri, you can freeze portions in ice cube trays. That makes it easy to pop out just what you need for your next meal or recipe. Spoon the chimichurri into the trays (don’t over-fill), then cover the top tightly with plastic wrap. When the sauce is frozen, remove the plastic wrap, pop out the cubes, and transfer them to a resealable plastic bag. These will keep for up to 6 months in the freezer, and each cube is about 1 ounce.