At almost every Migoni gathering you will find chimichurri on the table, usually alongside some beef empanadas. While most Argentinians while put it over grilled meats and empanadas, it is such a versatile sauce that tastes great with so many things. It’s super easy to make and pretty healthy too. Plus, I don’t know about you, but we can never seem to finish a bunch of parsley before it goes bad, so this is a great way to remedy that! Here are some ideas of what chimichurri goes well with: -Any grilled meats – chicken, beef, lamb, etc. -Grilled shrimp -Corn on the cob -Roasted sweet potatoes -Roasted cauliflower -Mix with mayonnaise for a great sandwich spread -On top of black bean soup -Mixed with cherry tomatoes for a tasty tomato salad -On top of avocado toast Let us know what you use it on! We’d love to see your creations. This is a very traditional Argentinian style Chimichurri, but you can also create your own variations with different herbs and spices. This recipe makes about 3/4 cup. It can be refrigerated for up to one week.