Chimi what?....The most famous urban legend says chimichurri is named after a miscommunication between British settlers and the Argentine gauchos. 'Give me the curry' the settlers said. 'Chimichurri' the gauchos understood. The basque community, however claims that the name comes from the Basque country, tximitxurri meaning 'mix of everything'.
INGREDIENTS
- 2 cups of chopped fresh parsley
- fresh oregano leaves to test (optional)
- dried tomatos or red peppers chopped (optional)
- bay leafs to taste
- 5 cloves of garlic
- 2 tablespoons chopped green onions (optional-avoid if you intend to keep it for long)
- 1/2 cup mild oil (preferably corn )
- 3 tablespoons of apple cider vinegar/balsamic vinegar
- 1 tablespoon lemon juice (optional)
- salt and red pepper flakes to taste
PREPARATION Chop the garlic-onion-tomatoes- peppers-onions . If you use a food processor make sure they are finely chopped and not puréed. Transfer to a glass or wooden bowl and add the parsley - oregano- bay leaves and pulse to blend the flavours. Then add the oil, lemon juice and vinegar. Season with salt and red pepper flakes. Store in the refrigerator until ready to serve, 10 hrs will allow the flavours to blend even better. Should you have any leftovers, chimichurri will keep for weeks in the fridge. Now all you need the best argentine beef to match your creation. La Docta Butcher offers southamerican meat and chimichurri products for all the budgets. www.ladoctauk.com
