Chimichurri is a famous Argentinean sauce. It is used for grilling meat in general, but it is also used for pork or other strong flavored meat. It is a combination of herbs, garlic, vinegar and oil. It is really important to say that it is not a vinaigrette, it is a rustic sauce, where all the ingredients are chopped and mixed. Some places use olive oil, but I don’t suggest using your expensive oil when you can enjoy it with salad. I recommend sunflower oil or vegetable oil; it has a neutral flavor and lets you taste the rest of the products.
I remember when I was fifteen, I went to the farm with my godfather, took some fresh parsley, garlic and vinegar, and made this sauce while one of the helpers was grilling pork ribs that we just butchered a couple hours ago. The combination of smoke, the caramelization of the ribs, and the acidity of the sauce is the best experience that the farm can give.
These are fresh and delicious products that we should respect and utilize.
1 bunch Parsley
4 cloves garlic
¼ cup of vinegar (white wine it is recommended)
¼ cup of water
1 cup of oil
1 tablespoon chili flakes
2 tablespoon oregano
1 tablespoon black pepper
1 tablespoon salt
Chop the parsley and the garlic as small as possible. In a bowl, mix all the dry spices, the herbs, and garlic. Add the vinegar and mix until the salt is dissolved. Add the oil slowly and keep mixing. Put the mixture in a jar and let it rest for three day minimum, all the flavors will combine and stabilize.