In the same way every country has its own version of stew, most countries have their own version of pesto, using the flavours and ingredients readily available to their region. Chimichurri is the South American version of pesto, although it is predominantly associated with Argentina. Rather than being used as a pasta sauce, though, it is used as a baste for grilled meats and vegetables, and as a condiment to accompany the meal. It’s verdant and garlicky, with a hint of heat (or a slap of heat if you’re so inclined). It goes well on chicken, beef, and pork, but lends its own flavour to each dish, rather than making everything taste the same. Continue reading
Chimichurri
