In Argentina, chimichurri is a ubiquitous relish for grilled meats and bread, chloebell says. But it’s also great to toss with pasta, give some fire to grilled tofu, and drizzle on puréed vegetabe soups (think parsnips, turnips, and carrots). Chimichurri can even dress a salad, especially one with a sweet component like mango.
As it turns out, making chimichurri is a lot like making a basil pesto, only with parsley, and without nuts and cheese. Veggo‘s recipe calls for garlic, vinegar, and spices, and is great right out of the food processor. And while sparky403 thinks it takes a day for chimichurri’s flavors to fully blend, protected under a layer of extra-virgin olive oil in the fridge, splatgirl thinks chimichurri should be made at the last second before serving, to preserve the freshness of the parsley. Day-old chimichurri is just not as nice, she says.
Photo of CHOW’s Chimichurri Sauce recipe by Chris Rochelle / CHOW.com