Chimichurri

Meet your new favorite green sauce!

It’s fresh. It’s punchy. It goes on everything. Think grilled veggies, fish, toast, eggs, or just a spoon straight to your mouth—I won’t judge.

This Argentinian classic is the kind of sauce that wakes up whatever it touches. Once you try it, you’ll never not have a jar in the fridge again.

Ingredients:

• 1 bunch of fresh parsley
• 2 garlic cloves
• 1 small red chili (or a pinch of chili flakes)
• 2 tablespoons of red wine vinegar
• 4–5 tablespoons of olive oil
• A pinch of salt
• (Optional: a little oregano or finely chopped shallot)

Method:
Finely chop parsley, garlic, and chili (or pulse them together in a blender if you prefer it smoother).
Add red wine vinegar, olive oil, and salt. Mix well until everything is combined.
Taste and adjust — add more vinegar for brightness, more chili for heat, or a little extra olive oil if you like it richer.
Transfer to a jar and let it sit for at least 20 minutes before serving, so the flavors can mingle.

Drizzle over grilled vegetables, roasted fish, steak, or even just fresh bread. This sauce has the power to wake up anything it touches.