Chimichurri sauce

I have many influences in my cooking, all of them given by my two nationalities, the different places I was blessed to live in, plus other amazing cultures and people I’ve met by travelling around the world.
In this case, I will share an easy recipe of a traditional side sauce for the typical “Asado”, an Argentinian BBQ. The “Chimichurri”.
When I prepare a BBQ, of course I really like to eat it, but I also enjoy all the process. It takes patience and time to get the best results when you make a barbecue.

Of course you can add many different proteins to the grill. Not only steaks or a nice cut of meat. You can also include sausages, “chorizos”, chicken, ribs and offals. These last ones are very frequent in the “Asados”, but many people completely dislike them, and I’m one of them!

When we have a barbecue at home, we always add veggies, like fresh corn, potatoes, peppers, eggplants… and we also prepare the traditional sauces to balance and to enhance the meat flavour and texture.

At last but not least, I personally pair a BBQ with a good and bodied Malbec wine. Its tannins and acidity pair very well with red meats. Tannins molecules soften the meat fat, are astringent and enhance the flavours of both, meat and wine.

Let’s go for it!