While a gaucho cookout rarely involves much more than lashings of red meat, plenty of salt, a couple rolls of bread and a bottle of Malbec, or a hip flask of something stronger, the one vegetable-like condiment to usually grace the table is a proper chimichurri sauce.
Made of chopped garlic and herbs, this tasty little addition goes well drizzled on top of a good steak, in a bun with sausages, on grilled cheese or just about any BBQ foods. Try it at home, and keep it in the fridge for asado leftovers the next day! Written for Casa de Uco
INGREDIENTS:
– a bunch of fresh parsley (washed)
– 4 cloves of garlic
– a small bunch of fresh oregano (or another herb of your choice)
– two shallots, or a small onion
– a teaspoon of salt, and half a teaspoon of black pepper
– a good pinch of chili pepper flakes, adjust according to how hot you like it