Recipe for Argentine Chimichurri Sauce
In Argentina a good chimichurri sauce is always served with grilled meats, esp. Churrasco (grilled beef slices). It is a bright green pesto-like sauce with herbs, garlic, tangy vinegar and a lot of taste. There are some delicious variations with fresh coriander or mint (then it fits very well with lamb).
If you can, make the chimichurri a day before serving to give the flavours time to meld.
Ingredients for 750 ml sauce:
150 g fresh parsley (or partially replaced with fresh cilantro and / or mint)
6 cloves of garlic
½ tsp. chilli flakes (amount to taste) or a fresh, finely chopped chilli
1 tsp. coarse salt (to taste)
½ tsp. black pepper, ground
250 ml extra virgin olive oil
75 ml white vinegar
80 ml of cold water
Peel the garlic cloves and chop finely, wash the parsely and chop it very fine (possibly with the food processor). Then add salt, pepper and chili flakes (or finely chopped fresh chillies) and mix.
Pour in olive oil, vinegar and water and stir until the sauce thickens. If necessary, season with more salt, vinegar and pepper. Serve fresh.
The chimichurri will keep in the refrigerator for up to 1 week.
Photo credits: Fotolia - # 62340429 - chimichurri sauce, traditional Argentine condiment © uckyo