Chimichurri. It’s one of those fun words to say. Chimichurri. If after five weeks in Argentina, you don’t encounter chimichurri then I’d say you probably weren’t in Argentina. I have certain associations with Argentina – most of them food: dulce de leche, alfajores, membrillo, empanadas, asados, and chimichurri to name a few. I know, I know – not all of these items are particular to Argentina. But I will tell you that I believe the locals when they say their food is better. Twelve years later and I *still* get cravings.
flat-leaf parsley and i have embarked on a new and beautiful relationship
garlic and i are old lovers
How is it that I never made my own chimichurri until now? I think part of that is fear – fear of messing it up or not being able to achieve that remarkable flavor. As some of you have probably observed, I hunt around for recipes for a long time and then I sit on them for months or years. Food is like love, you can’t force it!
chop by hand
minced garlic, minced parsley, dried oregano, red pepper flakes
Not long after my field season in Argentina, I got an appropriately-timed issue of Saveur that had a feature on Argentina. That was in 1999. We’ve moved several times since then, each time that single issue survived The Great Cull. Last week, with the spring-like weather (and by spring-like I mean warm then snow, then warm, then snow, then…) I had a sudden craving for the flavors of those Argentine asados. I went straight to that beautiful article – garlic, flat-leaf parsley (really, what is the point of curly-leaf parsley?), red pepper flakes, dried oregano. Beauty is simplicity.
mix in a bowl
add olive oil and vinegar
I’m really enjoying these fresh and simple recipes of late and not just because they don’t suck up my entire day to make. It is incredibly satisfying because I know I will come back to them again and again when I cook for the two of us, or for a dozen friends. Summer is fast approaching and I look forward to sharing favorite foods with favorite people.
let sit for 2-3 hours
serve atop favorite grilled or roasted animal
The way I love to eat the chimichurri is with some good crusty baguette and a few slices of grilled beef. Really though, I think chimichurri goes well on just about anything.
one of the many reasons i love argentina
from Puerto Viejo restaurant in Buenos Aires as featured in Saveur issue #35
10 cloves garlic, peeled and finely minced
2 cups flat-leaf parsley, minced (should yield 1/2 cup when minced)
2 tbsps dried oregano
1 tbsp red pepper flakes
1 cup olive oil
1/4 cup red wine vinegar
pepper, freshly ground
Combine the garlic, parsley, oregano, and red pepper flakes in a bowl. Mix together. Whisk in the olive oil and the vinegar. Season with salt and black pepper to taste. Let sit for at least 2-3 hours. Serve with grilled or roasted meats. Store refrigerated in a glass jar. Will keep for up to 1 week. Makes about a cup.