Argentina: Salsa Chimichurri

Welcome back to my little corner of the internet!

When you think about Argentina, you think of gauchos and steak. Now, for those who know me, you know that my second family, where I used to spend every summer in high school and most of university, is Argentinian. Now they’ve moved back to Argentina and we haven’t seen each other for almost 10 years (time flies!).

I was planning on visiting them this year, but we all know that due to current events, this won’t be happening. So, we’ll stick to video calls and messaging…

Anyways, what I remember from my summers with them are: empanadas, alfajores and barbacoas with salsa chimichurri, obviously!

The recipe for this sauce is easy, but it requires some shaking. I love to use it not only with meat and fish and on potatoes, but also on bread and as a salad dressing.

Ingredients:

2 tbsp fresh parsley, minced

1 tbsp oregano, minced

1 clove of garlic, minced

1/2 tsp salt

1 tsp paprika

1 tsp chili powder

Enough olive oil

Balsamico vinegar

Pepper

In a bottle or a container that can be sealed, combine the parsley, oregano, garlic, chili, paprika, salt and pepper. Add a generous gulp of Balsamico and cover the ingredients completely in oil. Close the container and SHAKE! Shake it like you mean it. This is to combine the ingredients and avoid that the oil settles on the surface. This has to be done every time you are about to use the sauce, as the oil will float on the surface and separate from the other ingredients.

Serve with steak.