What ketchup is to Americans, Chimichurri is to Argentines; it goes on just about anything. When we visited my daughter in Buenos Aires in February 2019, I found some terrific versions. And was most surprised at how many recipes used much more oregano than I was used to and not as spicy. Argentines actually use very little heat in their cuisine, compared to other Latin cuisines. Taking my experiences in this beautiful country back with me, I put together the below recipe, enjoy!
1/4 C. Fresh Oregano, stems discarded
1/4 C. Fresh Parsley, stems discarded
4 large cloves Garlic, peeled
1/2 tsp. Crushed Red pepper flake
4 Tbsp. Red wine vinegar
1/4 C. Olive oil
2 Tbsp. Fresh squeezed lemon juice
salt and pepper, to taste
In a blender or food processor put all ingredients except oil, salt and pepper. Process until herbs and garlic are finely chopped. Add oil, combine thoroughly and season to taste with salt and fresh ground black pepper. Serve at room temperature, Enjoy!
(Sauce can be made three days in advance of use, store covered in refrigerator. Allow to come to room temperature prior to using.)
