This really should be chimichurri fill in the blank because this sauce is pretty much good on everything.  The Argentinians and Brazilians can argue about who gets credit for this stuff but it’s really just a twisted version of pesto.  Start  with a basic parsley, basil, oregano pesto and drop the pine nuts and throw in some vinegar and pepper flakes and you’ve got it.  It’s traditionally a grilled beef condiment but we use it for pork, tuna and chicken too.  I even put a little on our BLT’s at lunch today and it was pretty darn good.   It will be mistaken as an excellent dip if you leave it out next to plantain or tortilla chips so be careful.  We made that error and very nearly didn’t have any around for the grilled chicken!

This recipe is adapted from one that I got from Mr. Priolo, an Argentinian ex-pat that substitute taught at Sharyland for years.  A retired engineer he was meticulous about detail and discipline, but he spent no time in the kitchen so we really need to credit his wife for the ancestor to this version.

Chimichurri sauce

1/2 cup chopped Italian parsley

1/4 cup chopped basil

1/4 cup chopped oregano

2 Tbs chopped garlic

1 rounded tsp red pepper flake

1/2 tsp frsh ground black pepper

1/2 tsp sea salt

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup water

Combine all ingredients in a food processor and pulse into a paste.  Refrigerated, it will keep a week.  Oh yeah, grill some chicken breasts so you don’t embarrass yourself by eating it with a spoon!