Argentina: Chimichurri

Chris love of grilling has been a pretty constant theme of this blog – just to name a few, Namibia, Chile, and Teriyaki Skirt Steak. An yet, here we are with yet another grilling recipe, this one from Argentina – steaks and veggies and smothering all of it in some chimichurri (the real highlight of the dinner!)

I am bred from a family of big time garlic eaters and it has taken literally every ounce of me to surrender my love of garlic down in this recipe to a level suitable for normal people. I have made versions so garlicky, I may have called out of work because there was no toothbrush strong enough to cure that breath.

Chimichurri

Ingredients

• 1 bundle of parsley (About 2 cups chopped)
• 4-5 cloves of garlic
• 1 shallot
• 3/4 c. olive oil
• 4 tbsp. red wine vinegar
• 2 tbsp. water
• Red crushed pepper, salt, pepper to taste

Directions

I really contemplated what to write here. My heart says do it with passion, make it as authentic as possible. My head says we went hiking all day and the kids are grumpy and hungry, speed up the process. Convenience won out today. Here are your two options:

Listen to your head: Put all those ingredients in the food processor. Pulse for 1-2 minutes. Don’t run it to long, it turns more to a puree than that chunky, garlicky goodness.

Listen to your heart: Turn on some tunes and skip the food processor. Just chop, chop, chop everything so finely and mix all the ingredients together in a bowl. This way will give you a more authentic consistency!

*Which method you choose is up to you. But, like with most things, the longer you let this really settle before using it, the better the flavor will be. Use it to marinade or a dip. Use it on any kind of grilled meats – chicken, steak or fish. Coat it on vegetables. It truly is one of the most versatile sauces/condiments/toppings there is!

Argentina: Chimichurri