A ubiquitous condiment in Argentina, chimichurri is usually paired with churrasco, or South American–style grilled meats. Spoon it liberally on top of any type of grilled meat to add some bright acidity and bracing garlic and herb flavors to the dish.
- 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
- 1 cup (1 oz./30 g) fresh cilantro leaves
- 3 Tbs. fresh marjoram leaves
- 4 garlic cloves
- Sea salt and freshly ground black pepper, to taste
- 3 Tbs. Champagne vinegar
- 1/2 cup (4 fl. oz./125 ml) olive oil
- 1/2 red bell pepper, roasted, peeled, seeded and finely diced
- 1 Tbs. red pepper flakes (optional)
In a food processor, combine the parsley, cilantro, marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl and generously season with salt and black pepper. Add the vinegar and pulse to incorporate. With the motor running, add the olive oil in a slow, steady stream until emulsified.
Transfer the mixture to a small serving bowl. Stir in the roasted bell pepper and red pepper flakes. Cover the chimichurri tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 30 minutes before serving. Makes about 1 cup (8 fl. oz./250 ml).
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Weldon Owen, 2009).