Argentianian Chimichurri is a great sauce to make and have on hand in the fridge for steak, chicken, vegetables, roasted sweet potatoes, and on some salads. They call it the ketchup of Latin America, which means you can use it on anything. My personal favorite is for Ingredients:
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1 ½ cups chopped parsley leaves, about one large bunch
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1 large garlic clove, chopped
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½ cup extra virgin olive oil, plus more for covering sauce
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1 teaspoon salt, kosher or celtic
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1 scant teaspoon paprika
Directions:
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Place all ingredients, but a handful of parsley, in Vitamix or Cuisinart.
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If using Vitamix, place settings on low and turn on until well chopped, without letting it get to a purée.
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If using Cuisinart, pulse until well chopped, without letting it become a purée.
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Taste, adjust seasoning by adding more salt, paprika or garlic.
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Place in jar and pour more olive oil to cover. Let sit until ready to use…will last for over a week, if not more, in fridge. The longer it rests, the more flavorful it will become.
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Use on steak, salmon, swordfish, chicken, a little mixed in your salad along with a vinaigrette.
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