With roots in Argentina, chimichurri is an uncooked herb sauce that is made in both green and red varieties. Grillmaster Gary Welch shows you how to make BBQ Diva Danielle Bennett’s recipe.
Ingredients
1 bunch of parsley chopped
1 bunch of cilantro chopped
4 Tbsp minced garlic
2 tsp dried oregano
1 tsp red pepper flakes
1/4 cup red wine vinegar
3/4 cold pressed extra virgin olive oil (add more at end to thin out if desired)
Kosher salt and pepper to taste
Directions
- Finely chop parsley and cilantro.
- Mix with remaining ingredients.
- Serve immediately or refrigerate.
Welch uses it as a taco condiment + we have 10 more ideas for you:
- Steak marinade
- Dip with a toasted baguette
- Slathered on a sandwich
- Topped on roasted potatoes
- Over eggs of any style
- Stirred into plain hummus
- Drizzles on chicken
- Add to cooked salmon
- Incorporate into corn salsa
- Level up potato salad
