an Argentinean Chimichurri recipe that goes excellent with any choice of meat.
By Joe Benevento
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.