If I had to pick once sauce to keep on hand in my fridge, something that worked with everything from tacos to roasted veggies, a sauce you can stir into soup or add to rice for some real pop, this is the sauce.
A little like a parsley pesto, chimichurri is traditionally served with charred meats, ladled over a steak, say, or a platter of roasted chicken or fish. But it does wonders for vegetables of all persuasions, and it goes together in a flash.
If you do a search for chimichurri, you’ll find lots of recipes to play around with. The link above will take you to a lovely one made with parsley and oregano. Here’s my favorite that uses a parsley/cilantro mix along with the oregano. Tasty.