Chimichurri
A Tangy Argentinean Barbecue Sauce
- 1⁄4 cup extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 1 small shallot, thinly sliced
- 2 garlic cloves, minced
- 1 Fresno chili, finely chopped
- 1⁄2 cup coarsely chopped fresh flat-leaf parsley
- 1 Tbsp finely chopped fresh oregano
- 1⁄2 tsp fine sea salt
- Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
- Serve over seafood, vegetables, potatoes, rice, or grilled meats.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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