Chimichurri – Argentinian Herb Sauce or marinade typically made with finely chopped parsley, minced garlic, oregano, vinegar, and olive oil.
It accompanies grilled meats, chorizo and empanadas. Chimichurri can be used, as well, for marinade for meats or lightly brushed on shrimp before they go on the grill. The attached recipe makes 12 ounces; actually more than you need. Store the Chimichurri in the refigerator for up to two weeks. I like to pour the extra Chimichurri sauce into ice cube trays and freeze into cubes. Once they are frozen, shake out from tray and store in freezer bags and use as needed.