I’ve been to Argentina more times than I have been anywhere else in the world… probably at least 15 times. This condiment is always on the table and is always served with beef. And in Argentina, you have beef almost every meal.
Argentine Chimichurri is simply a parsley, garlic, and olive oil mixture. It is also delicious spooned over hot potatoes or on toasted bread. Argentines never add hot peppers or hot spices to their chimichurri like many U.S. chefs do. And they never use a food processor; mainly because they don't typically have them and also because using a food processor makes the consistency too liquid and runny.
I got this basic Chimichurri recipe many years ago from one of my best friends, Marianella Castagnola. She is a professional polo player and horse trainer and her daddy is a cattle rancher in Argentina. Marianella is no slouch in the kitchen and her mom and grandmother are two of the best cooks I've ever met. This Chimichurri brings back many fond memories of my days on their farm, trips to the cattle market in Buenos Aires, and playing gaucho on their farm in La Pampa.
Any grilled meat will taste better with this Chimichurri; you'll love it on chicken, too!
ARGENTINE STYLE CHIMICHURRI
Difficulty: Easy Prep/Cook Time: 10 minutes
1 large bunch of parsley, finely chopped (usually makes about a cup)
6 cloves of garlic, minced well (about 3 Tablespoons)
1/2 cup finely diced white onion
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
1/4 cup red wine vinegar
Salt and pepper to taste
Add all ingredients into a bowl, mix together and let sit at room temp for at least an hour before serving. That's it!