Can I Chimi your Churri?

Chimichurri. Isn't that a great word? I would say that chimichurri sauce is the pesto of Argentina. With its vivid green color and bold flavor, it looks just like pesto but it tastes a lot different. In Argentina, this sauce is used as a dipping sauce for empanadas or to top bruschetta or boiled yucas. However the way I like it best (and it's the way most of Latin countries use it) is as a sauce for your steak. You can also use it on pork or chicken or you can use it as a marinade. Basically, chimichurri is what I call an "all-around" sauce. The best part is that it's super easy to make. If you have a food processor, it's even easier. And I have to thank my sister-in-law, Lindsey, for the fabulous wedding gift she gave us: A top-notch Cuisinart Food Processor. I used that baby all the time!

Nobody really know how this sauce got its name, but a popular story is that the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. However 'Jimmy McCurry' was difficult for the native people to pronounce, so Jimmy's sauce was corrupted to 'chimichurri'.

Anyhoo, you only need a few ingredients. If you don't like parsley you can use cilantro, or vice versa. The authentic way to make it, though, is on a mortar and pestle, but the food processor is just as good!

INGREDIENTS:

• 2 cups packed fresh flat-leaf parsley leaves (about 2 bunches)
• 4 garlic cloves, chopped
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt to taste
• 1/4 teaspoon ground red pepper or to taste
• 1/4 teaspoon ground black pepper or to taste

Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 1/2 to 3/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon ground red pepper. Cover and let stand for 2-3 hours before serving to allow the flavors to mature. This sauce will keep for up to 2 days (covered and refrigerated).