Pistachio Chimichurri

Traditional chimichurri is an Argentinian green sauce built on parsley, oregano, garlic, red wine vinegar, olive oil, and red chilli flakes. Polly's version swaps in pistachio and adds coriander, creating a richer, nuttier sauce that pairs beautifully with meaty fish like halibut. Marcus noted the missing chilli but praised the herbal element and acidity. For home cooks, this is a reminder that chimichurri is a flexible template. Blend your herbs and nuts of choice with acid and good oil for a vibrant sauce. The key is balancing richness (from pistachios or other nuts) with enough sharpness from vinegar or citrus to cut through it.