Chimichurri, The All Purpose Condiment
Summertime calls for grilling your favorite cuts of meat and vegetables and enjoying eating s’mores made at an outdoor campfire under the stars, even if the campfire is just a Weber grill in your backyard. Grilling on an open fire reminds me of my favorite Spanish teacher who would transport us to Latin America with stories about visiting the Pampas of Argentina. Conjugating verbs and learning Spanish vocabulary became more palatable while listening to her tell us about the wonderful steaks of the Pampas that she enjoyed at roadside cafes with her friends.
But there was another treat she mentioned that was also delectable. This was the condiment called Chimichurri that Argentinians and others in the know eat like ketchup or BBQ sauce. It’s so easy to make and proves that the best dishes are often the simplest ones to make. Chimichurri is a green sauce made with puréed parsley. This condiment is often a surprise to people when they first taste it, but it is invariably appreciated and often adored. Chimichurri is excellent with all kinds of beef, chicken, pork or seafood and goes well with vegetables too. Because acid in the form of lemon juice and lemon zest are at the heart of the ingredients, Chimichurri lasts in the refrigerator for up to two weeks without any loss of flavor or freshness.
