Tangy Herb Sauce

This punchy green chimichurri lights up any plate. Spoon it on grilled steaks, roasted veggies, or whatever needs a burst of fresh garlicky flavor. Parsley, garlic, and good olive oil work like magic here.

Ingredients List

• Flat-leaf Parsley: Take half a cup, chopped nice and fine, for bright, herby flavor.
• Smoked Paprika: Sprinkle in a quarter teaspoon for some background smokiness.
• Red Pepper Flakes: Add a little heat with a quarter teaspoon, or leave it out if you don't want the kick.
• Dried Oregano: Bring in an earthy note with a quarter teaspoon.
• Sea Salt: Throw in half a teaspoon to bring everything together.
• Garlic: Chop one clove super small so the sauce gets that awesome garlic hit.
• White Wine Vinegar: Two tablespoons go in for acidity and zip.
• Olive Oil: You want a third cup of good extra-virgin stuff to make everything silky.

How To Make This

Step 5

Spoon it right on top of your grilled anything, or use it as a dip. This stuff is tastiest straight away, but you can stash it in the fridge for a couple of days if you need to.

Step 4

If you like things smoother, give everything a quick blitz in a small food processor, or mash it together with a pestle if that’s more your style.

Step 3

Try a bit and see if you want more salt or pepper flakes. Tweak until you’re happy.

Step 2

Toss in the chopped parsley and mix it up so everything’s green and even.

Step 1

Grab a bowl and whisk together your oil, vinegar, garlic, salt, oregano, pepper flakes, and paprika.

Storing and Serving Ideas

• If your chimichurri gets too thick in the fridge, just let it hang out on the counter for a few, then give it a stir before using.
• This is awesome drizzled over anything grilled, as a bread dip, or as a topper for roasted veggies.
• Best when fresh, but tuck leftovers in a sealed jar in the fridge for up to two days.

Extra Notes

• Let your sauce sit fifteen to twenty minutes before serving if you want those flavors to really pop.
• Don't be shy with the red pepper—add more or less depending on how brave you're feeling.

Pro Chef Tips

• Francis Mallmann says you can't beat chimichurri piled onto grilled beef—classic Argentina right there.
• Thomas Keller's trick is a quick squeeze of lemon juice for a little more zing in your sauce.

Reasons To Love It

• This green sauce cranks up the flavor in a big way, especially on charred stuff.
• You barely have to do anything—chop, mix, done—with pantry basics.
• Use it as a dip, marinade, or toss it on whatever’s missing something awesome.

Switch It Up

• Change up the parsley for cilantro or throw in some mint for a new twist.
• Squeeze in lemon juice or toss in a little lemon zest for a bright tangy lift.
• Craving more spice? Toss in more pepper flakes or a fresh chili, chopped up small.