If someone asked what the color green tastes like, chimichurri might very well be an answer. The parsley and cilantro create
a bright, fresh, and tart sauce with a touch of spicy heat from the red pepper flakes. A classic condiment for meat, it is
extremely versatile. Try it with grilled steak, chicken, or fish; roasted lamb; roasted new potatoes, fingerling potatoes,
or baby carrots; sandwiches as a dipping sauce; grilled bread; or raw oysters on the half shell.
View Recipe: Chimichurri