Easy Argentine Chimichurri Sauce Can Transform Your Next BBQ

Chimichurri Sauce is an easy condiment to make at home that will transform any meat you grill, cook in a skillet or roast on a sheet pan. It keeps in the fridge for several days and makes dinners easy, delicious and special.




Having lived in Argentina for a time, my husband quickly developed a love for the Argentine people, their customs, and their music. And most especially, he fell in love with their food.

To this day, his face lights up as he describes the grilled meats, the street foods, especially empanadas, and that special blend of coffee he found at street corners. And while I’ve tried to replicate some of those dishes, it is the chimichurri sauce that takes him back to the asados (barbecues), one of his fondest memories of the country.

While most definitely Argentine, the chimichurri word origin “is unclear. Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.

And those “several things” in “no special order” are simply fresh herbs, olive oil, and vinegar. Most like the added zip of chili flakes. My husband included. And these “several things” creates a delicious condiment that will take your chicken, beef, shrimp, seafood… even rice, to the next level.

Make a batch before your next BBQ grilling party or cookout, and the leftovers, if there are any… will keep in the fridge for several days.

Buen provecho!

Argentine Chimichurri Sauce

Argentine Chimichurri Sauce

Chimichurri Sauce is an easy condiment to make at home that will transform any meat you grill, cook in a skillet or roast in a sheet pan. It keeps in the fridge for several days and makes dinners easy, delicious and special.

• Author: Stephanie Wilson

Ingredients

• 1/2 cup fresh parsley
• 2 sprigs fresh thyme
• 1/4 cup fresh cilantro
• 2 green onions
• 4 cloves garlic cloves
• 1 teaspoons crushed chili flakes
• 1/2 cup apple cider vinegar
• Juice of 1 freshly squeezed lemon
• 1/2 cup olive oil
• salt and pepper to taste

Instructions

Combine all ingredients in a blender. Blend until smooth. Transfer to a small bowl. Season with salt and pepper to taste.

Refrigerate any leftover Chimichurri. It’s wonderful on all kinds of meats.

Buen provecho!

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