Ryu’s chimichurri begins with a base of red wine vinegar and lemon juice. She then adds a chopped shallot and some garlic as well as a whole lot of greenery: parsley, cilantro, fresh oregano, and chives. The sauce also includes olive oil, and you’ll need some crushed red pepper, salt, and black pepper for seasoning.

Ryu tells us that it’s okay to use a teaspoon of dried oregano in place of the fresh stuff, but adds that “all other herbs must be fresh.”

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