Better known as a marinade and sauce for steak, chimichurri is a delight on oysters. It adds color and bright dimension to the bivalves’ complex flavors. Use it on raw, smoked, or grilled oysters.

This recipe is a cilantro-forward summer one intended to be made in a food processor. Variations on the recipe follow, as do instructions to prepare by hand.

Makes 2 cups - enough for 50-100 oysters

1 shallot, chopped
¼-½ red bell pepper, chopped
4 garlic cloves, chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½-¾ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano or 1 tsp. Dried oregano
¾ cup extra-virgin olive oil

• Chop first three ingredients roughly. Mix with vinegar and salt and let sit for 5-10 minutes.
• Add this mixture and all other ingredients except red pepper to a food processor.
• Process on high until consistency is like relish.
• Add pepper and the rest of the oil and blend enough to break down pepper, but not so much it disappears.
• Serve with oysters.

• Spicy: add up to 2 red jalapenos in place of the red pepper. Alternately red pepper flakes or hot sauce can be added to taste.
• Winter/Cilantro-free: Replace all cilantro with parsley. Add a splash of balsamic.