Chimichurri is an Argentinian preparation used with grilled meats. Though essentially a sauce, it is also used as a marinade and a basting mix as well as being served on top of meat at the table, or provided alongside as a dip.
Essentially, a Chimichurri consists of parsley and garlic in oil and wine vinegar but there are many other additions with oregano being widely added, as well as cilantro, chili, onion, cumin, paprika and lemon. In my version, I am cleaving fairly closely to the basic theme except that I am entirely replacing the oregano with thyme as I prefer it. I am also using a bit less vinegar than many recipes call for as I find that too much acidity overwhelms the more delicate flavors of the parsley… Continue reading “Chimichurri Sauce”