Chimichurri is a traditional Argentinian uncooked herb sauce available in two varieties: green and red. Green chimichurri is made with olive oil, red wine vinegar, parsley, oregano, garlic, and seasonings, while red chimichurriadds smoked paprika and chili flakes for extra spice. Variations include using cilantro or red bell pepper.

This versatile sauce pairs well with steak, chicken, fish, and even pasta, garlic bread, or rice pilaf. It’s also popular as a marinade for grilled dishes. Chimichurri can be made fresh in a food processor or prepared using dry seasoning mixes, which combine dried herbs like parsley, oregano, and garlic powder. Chef John describes it as a “herby, garlicky, tangy, and spicy sauce” that complements grilled meats perfectly.