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Chimichurri Sauce

The inspiration for our fire pit cooking came from an Argentine recipe – Una Vaca Entera. This recipe called for “1 medium cow, about 1400 pounds, butterflied, skin removed.” We decided to start with something a bit more manageable, and our Saturday party was a big success. Chimichurri sauce is a staple of Argentine cooking, and it varies from region to region; but the basics include parsley, garlic and olive oil. Makes 2 cups.

INGREDIENTS

  • 2 cups parsley leaves
  • 6 cloves garlic
  • 6 cloves garlic
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • salt
  1. Combine parsley with salt, garlic pepper flakes, and half the oil in a food processor. Process, scrapping down the sides of the container if necessary.
  2. Add vinegar and the rest of the oil and process.
  3. Taste and adjust the seasoning. Serve with a wide variety of dishes. It was a real hit with grilled steak!

Zinfandel and Syrah are natural fits for steak with chimichurri sauce – Taft Street of course.