If you’re a regular visitor of our site, you know that I usually drink when I cook….but today I’m getting a little more “saucy” than usual. We post a new video recipe every month and this month, we’re sharing a recipe for Chimichurri Sauce. If you’re looking for the perfect accoutrement for grilled meats, this is it! This sauce, and others, are part of an on-going section of our site titled: Feelin Saucy
Chimichurri sauce is a flavorful and versatile green sauce that can be utilized as either a marinade or as a finishing sauce. However, I personally prefer the latter. It pairs really well with grilled meats and vegetables. But as I mentioned, it’s also a great dipping sauce for tortilla chips, crackers, and “crusty” breads. Chimichurri is also super easy to make – there’s actually no cooking involved! That’s good news for those of you who suck at cooking.
Although, this sauce is widely used throughout South America it has recently become increasingly popular in the U.S. as well. Chimichurri sauce was born in Argentina in the 1800’s but the exact origin of its odd name remains something of a mystery. In the video I’ll share one of the prevailing accounts of how the name was born. Like many legends, we can’t prove it’s true but, if it is, it’s a great story!
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