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I love Chimichurri! I first came across it in 2002, while working in the Basque Country in the South of France. Over there, it was Tximitxurri (pronounced Chimichurri).
An oil based herb and chilli sauce served with charcoal grilled meats and fish. Soon after, I visited the famous Buenos Aires Café on Blackheath. Where I was served the most wonderful asados, along with the Argentinian version of the sauce “Chimichurri”.
I found out that Basque settlers had brought the recipe to Argentina many years ago. I’ve been a big fan of both ever since!
Chimichurri is an uncooked sauce or condiment originally from Argentina and Uruguay. Traditionally served spooned over asados (grilled meats), either as it’s cooking, or as an accompaniment.
The fresh ingredients of authentic Chimichurri are usually chopped by hand and not blended. This gives you a slightly coarse, textured sauce.
Although more commonly served with red meats and sausages. Chimichurri is also amazing with chicken, fish and even grilled vegetables.