Authentic Chimichurri the Way an Argentine Makes It

I cant get enough of chimichurri.

After trying it for the first time in an Argentinian restaurant almost 20 years ago, I found myself slathering the tangy condiment on nearly everything I ordered, from bread to potatoes, churrasco to empanadas.

I started buying my favorite version of it from a local carnicería and for years I ate the bottled stuff, even though its silly easy to make.

Now that I have a garden where I grow half the ingredients in this sauce, theres no excuse not to make my own...