In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.

Martha Stewart Living, July 2006

Gallery

Recipe Summary

Yield:
Makes about 1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together all ingredients in a bowl. Serve cold or at room temperature.

    Advertisement

Cook's Notes

Make chimichurri at least one hour ahead so the flavors have time to meld. Chimichurri can be refrigerated in an airtight container up to 3 days.

Advertisement

Reviews