Chimichurri is an institution in the Argentinian culinary tradition, a legendary sauce used principally on grilled meat. When pronouncing, make sure you roll the Rs. Enjoy the sound and take the sauce seriously.
Food historians think that Chimichurri was invented by gauchos to flavor meat cooked over open fires. The name’s origin is unclear. Numerous linguists hold the name, Chimichurri, as derived from Basque’s Tximitxurri, pronounced chee-mee-CHOO-rree; interpreted as ‘a mix of several things’.
Although I prepare the Chimi to season BBQ beef steaks, I love to add some of the leftover Chimi on green salads.
parsley: 1 cup
spring onion: 1
olive oil: 1/2 cup
garlic: 3 gloves
oregano: 1 handful
salt: 1/2 handful
vinegar: 1/4 cup
I hope you enjoy it, buen provecho!
Original of the video here