My friend Heather just moved to Argentina (lucky!) so I threw an Argentina-themed dinner for her. Why didn't I throw a California-themed dinner for her? I don't know. I guess I wasn't thinking too straight when I made the evite. At any rate no Argentina-themed dinner would be complete without delicious chimichurri sauce since in Argentina a typical plate is a big huge steak with chimichurri sauce on it. Since Heather is a vegetarian, she dipped bread in it, which is how the bowl got completely cleaned out at the end of the night.



It's a simple sauce to make and it's tangy, garlicky, and super tasty. The one problem with this recipe is that it has some unfortunate consequences in terms of your breath. Suffice it to say you will still have garlic breath the next morning and brushing your teeth will be completely futile. Meh, totally worth it. Though if you share a bed with someone you should probably either get them to eat a whole bunch of it with you or if not, just do them a favor and sleep in the guest room.

Parsley-Garlic Chimichurri Sauce

Ingredients:

• 1 large bunch of fresh flat leaf parsley leaves
• 8 cloves of garlic, peeled
• about 1/4 of a white onion
• 2 Tblsp white vinegar or white wine vinegar
• 3 Tblsp apple cider vinegar
• juice of 1 lemon or lime
• 3 Tblsp water
• 1 tsp coarse salt
• 1/2 to 1 teaspoon hot pepper flakes
• 1 tsp freshly ground black pepper
• about 1 cup extra virgin olive oil

Method:

• Put garlic and onion in food processor and pulse until chopped.
• Add parsley and pulse a bit til chopped but not too finely.
• Add everything else except the oil and pulse to chop and combine.
• Add oil a bit at a time and pulse to combine and emulsify. It should be thinner than a pesto sauce.
• Serve with grilled steaks or use to dip bread in.

This can be made a couple hours ahead and left at room temp, but is not as good if made further ahead than that.