An amazing fresh sauce to complement your steaks, eggs, potatoes and everything else! This traditional recipe from Argentina and Uruguay will surely delight fans of BBQ, eggs and etc…
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The Chimichurri Story
This is actually more of a fresh, herbal ingredients in a food processor story.
It was the 90’s, anxious to learn how to cook but didn’t know where to start. I perused cookbooks in used bookstores, back when you could find a used bookstore (they are precious, if you have one in your neck of the woods, you might want to support it). I dutifully scoured, read, absorbed, obeyed. I had some successes which I attributed to my increasing ability to follow a recipe. I had many failures, which either reinforced my false belief that I didn’t inherit ‘cooking genes’ or, in complete denial, I blamed the ‘bad recipe’.
The very first recipe i tried included a blender or food processor, I can’t really remember which or what recipe. I DO know one thing… when I lifted the lid after chopping all of those fresh ingredients to bits, I was transformed and encouraged. The color and aroma were beyond amazing. Shelf stable jarred salsa at the super market has NOTHING on fresh salsa.
OK, so I didn’t technically make chimichurri but that is why I am enamored by all herbal, veggie things in a food processor and it’s Springing here in Northern Utah! Annnnd…….I gotta make some food processor magic NOW! We just had Daylight savings and the tulips are pushing up. Can you tell I am pining for garden tomatoes, NOW!?!
Chimichurri is an invention that arose in Argentina and Uruguay, possibly/probably by Basque immigrants from a region that straddles Northern Spain and Southern France. I DO know, that you need to embrace chimichurri, you won’t regret it.
I have tried this on fish, eggs and smoked meat. I will try this on potatoes soon, let me know how you enjoyed this. I really want to know.
Bon Appetit & Buen Provecho!
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