| Michelle Bernstein's mother taught her how to make this recipe when she was five years old because it is such an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. Super tasty, traditional and incredibly easy to make, her recipe features fresh parsley, garlic and tangy vinegar. It gets an extra kick from oregano and crushed red pepper. Chimichurri is typically served with steak, but it's also great on smoky grilled fish and chicken. |
