Perfect with any vegetables, this rich dip tastes delicious with crunchy lettuces, bitter chicories, or grissini, a popular cracker breadstick in Argentina hailing from Italy. Got leftover dip? Try it smeared on toasted sourdough for a steak sandwich or dolloped onto fried eggs.
Make Ahead
Chimichurri can be made up to 1 day in advance; cover and refrigerate. Let stand at room temperature for 15 minutes before adding to yogurt.
