Chimichurri is an olive oil-based condiment featuring parsley or cilantro along with garlic, vinegar, lemon juice, herbs, and spices, popular across Argentina, Uruguay, and Paraguay.
Michelle Bottalico's recipe for chimichurri and tomato pizza highlights a blend of flavors with cherry tomatoes, oregano, mozzarella, and sharp provolone, nodding to the traditional provoleta.
Bottalico advises against making chimichurri in a food processor as it may lead to a puree, emphasizing the importance of hand-chopping for preserving texture.
To ensure the pizza doesn’t become too saturated, Bottalico reduces the amount of olive oil in her chimichurri recipe, suggesting to double it for other uses.
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