Chimichurri, sometimes called Argentinian pesto or Argentinian BBQ sauce, is a classic condiment every home cook needs in their culinary arsenal. It can be used as a marinade for fish or chicken, and our favorite way, as a perfect accompaniment to grilled steak. Read below for our easy recipe, sure to light up your summer grill rotation with garlicky goodness.
Peel garlic cloves. Manually juice lime until there's 1 tbsp of fresh-squeezed juice. Slice jalapeño and remove seeds. Set aside.
In food processor, combine herbs and garlic and pulse a few times until minced. Add salt and pepper, jalapeños, red pepper flakes, lime juice, and vinegar and pulse twice more.
While blending, slowly add olive oil until chimichurri reaches desired consistency. Store in refrigerator for at least two months, and freezer for up to a year. Pro tip: add extra red pepper flakes or jalapeño to up your spice factor!