After an unsuccessful attempt of asking an Argentinean restaurant to reveal their secret chimichurri sauce recipe, Linda Cicero of the Miami Herald turned to her friend Belen for a version that is probably much better. You can view the recipe that Linda came across here. One that uses the boiling water method, a common method [...]

When it comes to a simple parsley-garlic chimichurri, I’ll usually chop up a large bunch of parsley, mince some garlic, sprinkle salt and pepper, and then mix all of that with oil, vinegar, and water. The amount of garlic cloves may vary as well as the ratio of liquids–sometimes I leave out the water

Here is my personal favorite recipe for chimichurri. You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of [...]

The number one sauce, and usually the only sauce, that is served at the table for an asado is the chimichurri. Think of it as the ketchup, mustard, mayonnaise, soy sauce, fish sauce, hot sauce, barbecue sauce, or whatever table-side condiment of Argentina barbecue. Dollops are spooned on top of meats or drizzled onto [...]