Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish. You may serve or use as a marinade immediately, but this condiment is at its best after a day or two of refrigeration.
Yield: Makes about 2 cups
a bunch parsley
a bunch cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeno pepper, seeds removed
1/4 cup red wine vinegar
1/2 cup olive oil
a sprinkle or two sea salt
Toss the herbs, garlic, jalapeÃ±o pepper and red wine vinegar into a food processor and purée until coarsely chopped. While the food processor is running pour in the olive oil until a creamy yet chunky sauce forms. Add salt to taste.
Try adding an onion or a spoonful of ground cumin seeds for even more flavour.
Pesto is an intensely flavored condiment traditionally made from fresh green herbs, nuts, cheese and olive oil. It’s an incredibly easy way to add a big, bright boost of fresh flavor to nearly any dish. This version is less expensive than the classic Genovese blend of basil, pine nuts and Parmigiano-Reggiano, but with spicy arugula, peperoncini and almonds it’s just as flavorful. You can just as easily incorporate traditional fresh basil into the works if you like. Either way, you’ll discover that a little goes a long way.