Ingredients: cilantro, fresh hot pepper (e.g., jalapeño, serrano, cayenne, habanero), scallions, garlic (optional), vinegar, vegetable oil
Preparing: Finely mince the cilantro, hot pepper, scallions and garlic. Add some vinegar (we use white), but not too much, and some oil, but not too much. The chimichurri should be fresh tasting, not as oily as pesto and not as vinegary as a salad dressing.
Eating: Serve alongside grilled steak or with fish.
Dish history: A chimichurri is a classic accompaniment to grilled steaks in Argentina. Although they usually use parsley and a lot less hot pepper, the cilantro adds a really refreshing taste.
PS: An additional though on fresh cilantro: It is great on top of pasta dishes for a change from the classic fresh parsley or basil.