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.
Pine Nut Chimichurri Sauce
Yield: 3/4 cup
Total Time: 5 minutes
Ingredients
1 cup packed flat-leaf parsley
1/2 cup olive oil
2 tablespoons red wine vinegar
1/4 cup packed cilantro
4 cloves garlic, peeled
3/4 teaspoon red pepper flakes
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup pine nuts, roughly chopped
Instructions
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.
Photo credit: Paul Delmont