Chimichurri, by Russ

Last week I made a batch of Chimichurri. Somehow, it lasted for most of the week. What is more amazing is how versatile this sauce is. I served it on all sorts of grilled meat (pork and beef) and I was very close to putting in on some grilled Swordfish. I opted for a Gremolata instead. We even served it on veggies.

Now some of you may be asking, "What, kind sir, is this 'chimichurri' of which you speak?" Well, the short answer is this. It is a traditional Argentinian sauce in the same vein as pesto. The main difference is the herbage. Pesto is mostly basil (if you are looking at Pesto a la Genovese) where Chimichurri is mostly parsley (in its traditional form). There are, of course, other differences but that is one of the main ones. The other major flavor difference is Chimichurri contains vinegar; where pesto does not.

I stumbled across Steve Raichlen's version of Chimichurri, and, well, I haven't been able to find one better. So, because I like you all, and I can't keep too many secrets from you, here it is:

Three Herb Chimichurri

1 cup packed fresh flat leave parsley
1 cup packed fresh cilantro
1/2 cup packed fresh mint
(all herbs should be washed and stemmed)
6 cloves garlic (I use as many as 8 cloves)
1 tsp salt or more to taste
1/2 tsp pepper or more to taste
1/2 tsp pepper flakes
1 cup extra virgin olive oil
1/2 cup distilled white vinegar
1/2 cup cold water

Put garlic in the food processor and pulse three or four times to rough chop the cloves. Add the herbs and run the processor to finely chop the herbs. Add the salt, pepper, and pepper flakes and pulse to combine. Add the water and vinegar, then turn the processor on and drizzle in the oil to form an emulsion. Serve immediately.