Chimichurri is a sauce originating in Argentina – best described as a “South American pesto”, and is perfect to serve over grilled meats (flank steak! chicken! fish!). I really enjoy this sauce served over roasted vegetables (cauliflower!) as well. Usually made by hand, the ingredients can also be whirled a few seconds in a food processor.
1/3 cup finely chopped Italian (flat-leaf) parsley
1/3 cup finely chopped cilantro leaves
2 cloves garlic, minced
1½ teaspoon dried chile flakes
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 Tablespoon white wine vinegar
zest and juice from 1/2 a lemon
1/4 cup best quality extra virgin olive oil
Mix all ingredients in a small bowl. Let flavors meld for an hour or so before serving. Makes 3/4 cup salsa.