One of the things I like best about eating at Argentinean restaurants has always been the chimichurri. Instead of butter or olive oil, chimichurri is usually served with the bread as you wait for your meal to arrive. And once the grilled meats appear (which is usually what you’d be eating at an Argentinean place), you start slathering the chimichurri on those as well. It’s fresh and tangy, and can be garlicky with a touch of spice, which is how I like my chimichurri. I was pretty excited to discover it’s totally easy to make for myself.

Guessipe

• 2 cups finely chopped greens (parsley, carrot greens, beet greens, radish greens)
• 2 tsp dried oregano
• 1/4 tsp cumin
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 3 cloves garlic
• 1 tsp salt
• a few grinds black pepper
• 1/4 cup red or white wine vinegar
• 1/4 cup olive oil

Chimichurri is traditionally made with parsley, but I’ve made it with a variety of different bitter greens and it was equally delicious. If you use radish greens, cook them in boiling water for 30 seconds, then squeeze out the water. The other greens are even easier, because you can just use them raw.

Put all ingredients into the food processor and blend until combined but still somewhat coarse.

Chimichurri is great with bread as an appetizer, or as a dip for grilled meat. I’ve also used it as a salad dressing.