This recipe is an Argentinian favourite, and there are many variations. Wikipedia even lists variations on the folk tales that relate to the origin of the name.
The essential ingredients are garlic, parsley, oil and vinegar.
Combine the garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop.
Add remaining ingredients and process until smooth.
You can just chop the ingredients finely with a knife if you have time or don't have a processor.
Use immediately or refrigerate in a jar for a few days until ready to use.
I like to use this to baste on top of thick pieces of steak as they are being grilled. Add some more chimichurri as you serve the steak. Chimichurri sauce can also be used with spicy grilled sausages.
A dish like Grilled Steak with Chimichurri Sauce needs a strong, rustic wine. A varietal Malbec wine would be a good way to go.
Or perhaps you'd like to pay homage to the possible Basque origin by pairing a dish featuring this sauce with Tannat - another robust wine that wouldn't be intimidated by the spiciness.
This dozen contains 2 bottles from each of six different producers in several regions. The varieties included are Alicante Bouschet, Carmenere, Lagrein, Montepulciano and Sangiovese, plus a red blend from Heathcote containing Nero d’Avola, Sangiovese, Lagrein, Schioppettino & a little Lambrusco Maestro.
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