Like pesto’s cousin that spent a semester abroad, South American chimichurri is herby, garlicky, and bright. Slather it on basically everything off the grill, but you’ll especially love it with beef.




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  • 1 head garlic, separated into cloves and peeled
  • 1 cup packed, fresh, flat-leaf parsley leaves
  • 1 cup fresh oregano leaves
  • 2 tsp. crushed red pepper flakes
  • ¼ cup red wine vinegar
  • 1 Tbsp. coarse salt
  • ½ cup extra virgin olive oil


  1. Mince garlic very finely and put in a medium-sized bowl. 
  2. Mince parsley and oregano and add to the garlic along with the red pepper flakes. 
  3. Whisk in the red wine vinegar, then the olive oil, followed by the salt.
  4. Transfer to a jar and refrigerate. Let the flavors mingle for at least a day before serving. The sauce can be kept refrigerated for up to 3 weeks.