Chimichurri sauce

'Twas my birthday last week. I only mention this because Mrs. Dude gave me a lovely new bbq book that you're going to be hearing about. Because it's awesome. So thanks, Mrs. Dude.  Seven Fires: Grilling the Argentine Way has all kinds of deliciousness.

First up, a bright, traditional Argentine sauce, Chimichurri. Make this a day in advance, as the flavours will blend nicely as it sits in the fridge:

1 cup water
1 tbsp coarse salt
1 head garlic
1 cup packed fresh flat leaf parsley leaves
1 cup fresh oregano leaves
2 tsp red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil

Boil the water and dissolve the salt in the water. Let cool.

Peel and chop the garlic finely. Chop the parsley and fresh oregano leaves finely. This part is awesome, as the kitchen smells of bright, fresh oregano flavours.



Mix all the herbs.  Whisk in the vinegar, then the oil and finally the brine mixture.  Let sit for up to a day before serving.



The fresh oregano flavours in this chimichurri sauce are really nice.  This has convinced me I need to add an oregano plant to our herb garden.  I'm looking forward to more Argentine fun.