Monday, June 7, 2010


If easy and cost-effective sauces comprised its own republic south of the border, chimichurri would be El Presidente. It's one no-nonsense, robust, and perfectfully savory herb coulis. You just pop the ingredients into a food processor, and you end up with an earthy sauce with a little sweet heat that hits toward the end. This sauce complements truly compliments red meat, bringing out its umami like no other food pairing I've experienced.  {Be warned it may also bring out any carnivorous instincts. One Internet Cooking Boyfriend may or may not have gnawed on one or two chimichurri-dressed T-bones earlier.}
That being said, chimichurri is quite delightful with grilled chicken or fish, although I might add a touch more salt in that instance. This recipe creates the perfect amount of chimichurri for two people, but can easily be doubled or tripled for a large group of people. And, if you are invited to bring something to any cook-outs this summer, this will definitely be a way to please the masses.


2 c. Flat leaf parsley
4 Cloves garlic, minced
2/3 c. Olive oil
1/4 t. Crushed red pepper
3/4 t. Red wine vinegar
1 t. Sugar
1 t. Salt


Pop into a food processor - and pulse until smooth! Feel free to add more salt to your taste, then drizzle over your favorite cut of beef (or pork, or chicken, or fish.


  1. I wanted to thank you for all of the recs in Buenos Aires! We LOVED La Cabrera and the food there was amazing in general. You can find my synopsis @ :)

    PS - Also loved the Chimichurri! I'm actually more familiar with the recipe you just posted, but enjoyed their more oily/herby version too!

  2. So glad you were able to try it! ICB and I were talking about how we would go back to Argentina in a heart beat just for the food alone. Can't wait to read about your trip!