If you are very lucky in your life, you will have a friend from Argentina. Why? Because they will expose you to culinary delights you never dreamed of, like CHIMICHURRI.
Chimichurri is a delicious uncooked sauce that goes well on EVERYTHING. Though traditionally served at an Argentinian Asado it is also great on fish, chicken, empanadas, eggs, zucchini………….EVERYTHING is better with a drizzle of CIMICHURRI on it.
Here is Carlos’ famous (AND secret, so don’t share) Argentinian Chimichurri recipe
• 1 bunch Italian parsley
• 1 small bunch fresh oregano
• 2 oz lemon juice
• 2 oz Olive oil
• 2 oz wine vinegar or 1 oz Apple Cider Vinegar
• 2 cloves garlic, I used double the amount
• bay leaf powder or freshly chopped leaves
• salt, red crushed pepper, cayenne and black pepper to taste
Clean the herbs and mince them finely.
Coarsely chop the garlic then place everything into a blender, mix until well blended.
Great as a spread on sandwiches and veggie wraps.
The ingredients for CHIMICHURRI are easy to grow and do very well in a container.
Oregano and parsley grow beautifully in a large container that can sit poolside or on your deck and flourish all summer long.
Illustrated above is a cute example of what you too can create. This one has garlic chives in the center with oregano and parsley on either side with an up-cycled driftwood plant marker.