During an Argentine barbecue a few weeks back, I was talking to my friend Vanessa about chimichurri and how quintessentially Argentine it just is. Whether the Argentinians actually make it at home, or buy it at the store (the spices are often sold as a mixture and you’d only add oil to them), it is present in any Argentine barbecue, and just altogether a fantastic meat marinade. So here’s my attempt (after a lot of reading) to give you my chimichurri recipe. These proportions will be enough for a barbecue, but I usually double them to have some left over in a jar. And if this is not to your liking, an alternative recipe from Bon Appetite can be found here.
