Argentinians know a thing or two about beef—that's why they invented this classic steak sauce. Full of fresh herbs and pungent garlic, chimichurri works both as a topping and a marinade for grilled meats.
Place parsley, olive oil, vinegar, cilantro, garlic, red pepper flakes, cumin, and salt in the bowl of a food processor fitted with the blade attachment. Process until ingredients are minced. Transfer to a small bowl and stir in pine nuts. Cover and chill in fridge for 2 hours to let flavors infuse.
