From harissa two ways to mayonnaise made with chickpeas.
Chimichurri is a bright, parsley-based sauce from Argentina that is most commonly served on steak, but you can absolutely spoon it over grilled vegetables as well. The sauce is super easy to make—all you have to do is chop parsley, garlic, and oregano in a food processor, then whisk the mixture with oil, vinegar, salt, and red pepper flakes.Sauces made from fresh herbs and olive oil are common across the world—moving from Argentina to Yemen we find a fiery variety called.
This recipe has a lighter flavor and looser texture than the harissa you might be used to because we start with fresh red bell, poblano, Fresno, and serrano peppers. We char the peppers under the broiler; remove the seeds, skins, and stems; and blend in a food processor until smooth. This recipe is flavored with caraway and coriander, but feel free to add whatever aromatics you'd like.
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