Wise to the Word: Chimichurri

Chimichurri (chee mee CHOOR ee)

Chimichurri is a condiment as common in Argentina as ketchup is in the United States.

Reminiscent of Italian pesto, chimichurri is a mixture of olive oil, vinegar, finely chopped parsley, oregano, onion and garlic with salt, cayenne and black pepper. In Argentina it often is served on steak or other grilled meat.

CHIMICHURRI

1 bunch flat leaf parsley

6 cloves garlic, minced

3/4 cup extra virgin olive oil

1/4 to 1/3 cup red wine vinegar (or sherry vinegar)

Juice from 1 lemon wedge

1 tablespoon diced red onions

1 teaspoon dried oregano

1 teaspoon black pepper

1/2 teaspoon salt

Pulse parsley in processor to chop. Add remaining ingredients and blend. Separate sauce into equal parts. Use half for marinade or basting. Pass the other half at the table.

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