This classic Argentinian chimichurri is wonderfully bright, fresh, and tart. With a touch of spicy heat, this meat condiment is thin-bodied but loaded with chopped herbs for vibrant "green" flavor. Drizzle our chimichurri sauce over steak, chicken, or fish; roasted leg of lamb; roasted new potatoes, fingerling potatoes, or baby carrots; sandwiches as a dipping sauce; grilled bread; raw oysters on the half shell. A healthy option, a smidgen of heart-smart olive oil is the only significant source of fat in our best chimichurri recipe.
Use the freshest, most pristine herbs you can find for the best flavor. Stick to the leaves and try not to incorporate the thick stems, which can taste bitter.