Chimichurri is an unctuous sauce know in Argentinian and Uruguayan cuisines. It is a rich yet bright combination of herbs and seasonings left to marry and infuse a base of olive oil. A bowl is typically available on a table abundant with sizzling grilled meats. It is drizzled over the rich meat adding a bright slightly acidic bite that balances perfectly.

Chimichurri is similar to its Italian cousin pesto, both using flat leaf parsley as the foundational herb. Lots of garlic spice up each, and olive oil plays a key role. Chimichurri includes red wine vinegar and much more olive oil giving it a more relaxed consistency. It is drizzled rather than spread or scooped.

I like to make Chimichurri when I have a partial bunch of parsley left over from a recipe and when I am grilling, especially meats. Vegetables are a very flavorful companion for Chimichurri, too. Just try sweet grilled corn with a touch of this sauce - you’ll be hooked!