Chimichurri; A Gaucho’s Best Friend

 

Chimichurri

Click here for a chimichurri recipe.

I am by no means an Argentinian Gaucho, but I do enjoy my chimichurri!  This classic sauce has been bastardized by many, but I prefer to keep mine simple and close to its original roots.  I recently purchased a beef roast from Getaway Farm (at the Halifax Farmers’ Market), marinated it for a few hours with garlic, lemon, bay leaves and chilies and then grilled it over a hot charcoal fire.  After I took the roast off of the bbq I let it “rest” for a few hours, thinly sliced it and served it with a big bowl of vibrant green chimichurri.  Here is my recipe that I often tweak with different herbs.

Chimichurri 

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  • 1 cup flat leaf parsley
  • 1/2 cup basil
  • 1/2 cup oregano
  • 4 anchovies
  • 4 garlic cloves
  • 1 tbsp chili flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • salt & pepper to taste

The preparation for this sauce could not be any easier. Simply buzz up all of the ingredients in a food processor or a blender. Spoon the sauce over barbecued meats and veggies. Yum…

More Feisty Posts:

Mama's Pudding Chomeur...Not for the Faint of Heart!
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Costas' Spice Is Ever So Nice

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One Response to “Chimichurri; A Gaucho’s Best Friend”

  1. Sabrosito Says:
    June 23rd, 2009 at 10:00 am

    Mmmm…..Good chimichuri !!

    Have you done the full Parrillada Argentina?

    With rabbit, pork, beef, chicken, sausages, blood sausages and humitas.

    Try it some times is muy delicioso.

    Ciao
    Sabrosito

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