History of Chimichurri

The origins of chimichurri are somewhat murky, but it is generally believed to have originated in Argentina or Uruguay. Some believe that it was created by gauchos, or Argentine cowboys, who used it to flavor their grilled meat. Others believe that it was brought to Argentina by Basque immigrants, who have a long tradition of making herb-based sauces.

The gauchos were nomadic herders who lived in the Pampas, a vast grassland region in Argentina and Uruguay. They were known for their skill in horsemanship and their love of grilled meat. Chimichurri was a way for them to add flavor and moisture to their grilled meat.

The Basque immigrants who are believed to have brought chimichurri to Argentina came from the Basque Country, which is a region that is located on the border of Spain and France. They have a long tradition of making herb-based sauces, and it is possible that they brought this tradition with them to Argentina.

Recipe for Chimichurri

Ingredients:

• 1 cup packed fresh parsley leaves

• 1/4 cup fresh cilantro leaves

• 2 cloves garlic, minced

• 1/4 cup red wine vinegar

• 1/4 cup extra-virgin olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 Fresno pepper, chopped (optional)

Instructions:

1. In a food processor, combine the parsley, cilantro, garlic, vinegar, olive oil, salt, pepper, and Fresno pepper (if using). Pulse until finely chopped.

2. Transfer the chimichurri to a jar or bowl and let it sit for at least 30 minutes before serving.

Chimichurri is a versatile and delicious sauce that can be enjoyed with a variety of dishes. It is a great way to add flavor and excitement to your meals.

Let the sauciness begin,

Spencer