An Argentine sauce that is used to marinate and/or garnish grilled meat. It has lots of garlic, parsley, olive oil salt and pepper (sometimes spicy).
It is a great recipe because you can play around with the ingredients.For example, in the spring, I make a version that is made from local ramps. You don't just have to use it for meat, either. It is a great topping for grilled polenta.
It's a South American condiment, typically made of herbs, chilis, vinegar, olive oil and garlic, that is used atop grilled meats. There are several recipes for it on this site at http://www.food52.com/recipes/6398_chimichurri_the_argentinean_wonder_condiment http://www.food52.com/recipes/2133_roasted_cauliflower_soup_with_chimichurri_and_poblano_creme_fraiche http://www.food52.com/recipes/2133_roasted_cauliflower_soup_with_chimichurri_and_poblano_creme_fraiche http://www.food52.com/recipes/8526_chimichurri_sauce_with_black_beans_and_lentils
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It is a great recipe because you can play around with the ingredients.For example, in the spring, I make a version that is made from local ramps. You don't just have to use it for meat, either. It is a great topping for grilled polenta.