A real summertime spread isn’t complete without the green king of South American grilling sauces, chimichurri. Chimichurri is a sauce that is similar to pesto in that it is made of smashed herbs, garlic and seasonings emulsified with oil. It originally hails from Argentina, where various histories of its invention always hinge on someone from the UK being misunderstood by locals as saying “chimichurri” when they meant something else. Despite the misinterpretation, the recipe holds true to a few basic ingredients—though it can change per region and country. This particular recipe hails from the Patagonia region of Argentina and makes an excellent marinade and serving sauce with any type of grilled steak, chicken or fish.

Chimichurri Sauce 

Servings: Sauce for 4

Ingredients:
2-4 cloves Garlic, roughly chopped
¼ cup Red Onion, roughly chopped
1½ cups Parsley, fresh
1½ cups Cilantro, fresh
½ cup Oregano, fresh
2 tablespoons Sherry Vinegar (good quality)
To taste Salt & Pepper
To taste Cayenne Pepper
1-2 teaspoons Toasted Cumin
¼-½ cup Olive Oil
Preparation:
In a food processor or mortar & pestle, puree or smash the garlic and onion into a paste. Add the herbs and puree or smash further along with the spices. Drizzle in the olive oil while pulsing or stirring rapidly in order to make a temporary emulsion. The right amount of olive oil should make the mixture look slightly milky and smooth. Adjust seasonings to taste and use when you’re ready, though its best when refrigerated overnight.

Chef’s Notes:
If the garlic in the chimichurri is too much for you, try using less or try cooking the sauce. By simmering it slightly on the stove, you can lower the garlic’s pungency and sweeten it slightly.

Enjoy!