How to make chimichurri sauce, from scratch

This Argentinean staple is a flavor-packed condiment that elevates any cut of beef. Or really, any grilled anything.

Unlike most chimichurri recipes, mine minimizes the amount of oil involved. I believe the oil should be potent and flavorful, but you shouldn't use any more than is necessary to provide a conveyance method for the other flavors (particularly the garlic and red pepper).

While you could certainly attempt this without a food processor, you should be prepared for a lot of tedious mincing in order to achieve the desired outcome. You'll likely be rewarded with an ugly green stain on your cutting board for all your extra effort!

Recipe for homemade chimichurri sauce

In a food processor, combine parsley, cilantro, shallot, and garlic, and pulse until finely minced.

• 30 grams parsley, leaves-only
• 15 grams cilantro, leaves-only
• 30 grams shallot, quartered
• 10 grams garlic

Transfer to a small bowl, and add good olive oil, lime juice, kosher salt, and crushed red pepper. Mix thoroughly.

• 50 grams good olive oil
• 50 grams lime juice
• ¾ teaspoon kosher salt
• ½ teaspoon crushed red pepper

Serve at room temperature.