Basil Mint Chimichurri

Whenever the time seems right to bust out the BBQ, and do some grilling, my wife always insists I make chimichurri. With the toasty weather, it’s just about that time, so I thought I’d share this much loved recipe.

Chimichurri is an Argentinean sauce that is typically made with parsley and other herbs, oil, vinegar, onion, garlic, and other goodies, and is used for grilled meat. The fresh herbs, mixed with the onion and garlic, combined with the vinegar create a tangy sauce with kick that helps to bring out the sabroso, or the delightfulness, in everything. It can be used as a marinade, as well as a finishing sauce, and its typically bright green color just adds to the appeal.

The past couple of years have seen a serious increase in chimichurri’s popularity in the United States. But, while delicious, chimichurri is not necessarily the ketchup or ranch dressing of Argentina. Beef is a really big deal down there, and they’re proud of it. Seasoned only with salt is usually the preferred way to grill beef for most of South America. So, it doesn’t appear at every single table.

In Argentina, chimichurri is made by hand, and then allowed to age. This allows the flavors to mellow and meld, but it isn’t particularly “pretty.” Some people make a container full and will keep it for weeks, or even months. In this culture, we are too drawn to that which has polished visual appeal, and do not realize that an apparently drab looking sauce could knock your socks off.

For this recipe we put in our homegrown basil and mint, then blend it. I like this combination of the herbs, but try your own versions. The point is to please your palate, not “tradition.”

Basil Mint Chimichurri

½ Bunch Italian Parsley

½ Bunch Basil

½ Bunch Mint

2 t Marjoram

½ t Crushed Red Pepper

½ Red Onion, Roughly Chopped

3 Cloves Garlic,Smashed

½ Cup Water

1 c Olive Oil

½ Cup White Wine Vinegar

1 T Salt

1 ½ t Black Pepper

Add ingredients, except vinegar and oil, to blender. Blend until large pieces are small, and add vinegar. Slowly add oil. Prepare at least one hour before serving.

This article appears in Jun 14-20, 2012.