Chimichurri is a traditional Argentinian sauce made with herbs, spices, red wine vinegar, garlic and a healthy dose of quality oil. Drizzled over everything from meat to crusty bread, it’s a multi-leveled marvel that starts out refreshing and then reveals a spiciness and pungency from the garlic. In this recipe, the bright green sauce is slathered on roasted cauliflower for a lively take.
Chimichurri is a constant presence in Argentina and is nuanced with family and regional traditions. It’s versatile, and it can (and should!) be adjusted to your taste. Don’t be afraid to add more or less of the ingredients you like – it’s what the people of Argentina have been doing for centuries. Just be sure to stay true to the traditional vibrant base of fresh parsley, garlic and a good oil. And then run wild, and drizzle it on everything.
Argentinian Chimichurri Sauce with Cauliflower Steaks