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Diary of a Saucy Lady: 6 Ways to Use No-Cook Chimichurri

Our summer of no-cook sauces continues with a zesty puree of fresh chili and herbs that's perfect for grilling season.

Chimichurri Sauce The classic version of this Argentinean sauce is made with parsley and crushed red pepper. For a fresh summer take we’ve added citrus-kissed cilantro and traded out dried pepper flakes for the juicy heat of a ripe chile.

Ingredients 4 small garlic cloves 4 cups fresh cilantro leaves 2 cups fresh flat-leaf parsley leaves 1/2 cup extra-virgin olive oil $ 1/4 cup sherry vinegar 1 teaspoon kosher salt 1 Fresno chile, seeded and coarsely chopped

Preparation 1. With food processor on, add garlic through food chute; process until coarsely chopped. Add remaining ingredients; process until mixture is finely chopped. Refrigerate 1 to 2 days.

Uses - Spoon over grilled steak (the classic!). Try a meaty cut like sliced skirt steak.

- Drizzle over chilled soups, like potato-leek or gazpacho.

- For an herbaceous twist on shrimp scampi, toss chimichurri with hot grilled shrimp, cooked linguini, a splash of pasta cooking water and a small pat of chilled butter—the butter will melt and emulsify into a velvety sauce, for an herbaceous twist on shrimp scampi.

- Stir into cooked, cooled grains for an instant grain salad; just add your favorite fixins, like halved cherry tomatoes and crumbled feta.

- As a marinade for grilled veggies

More No-Cook Summer Sauces: