We discovered this sauce when we visited Argentina several years ago. This is one of the sauces that accompany the mounds of beef that the restaurants serve. Our mound of beef was small by comparison, but our love for this sauce was large. You can use more Olive Oil if you want a more liquid sauce.
- 1 tsp Cumin seeds, toasted in the oven or on the stove top in a small skillet or in the – microwave oven. Be careful not to burn.
- 1/2 cup minced fresh flat-leaf Parsley, or 1 T dried Parsley flakes
- 2 Tb Sherry Vinegar
- 6 medium, or 4 large, Garlic cloves, finely minced
- 1 tsp freshly ground Black Pepper
- 1/2 tsp ground Cayenne pepper, or more to taste
- 1/2 tsp Salt
- 1 Tb Olive Oil, or more to your taste
- Grind the cooled Cumin seeds in a coffee or spice grinder.
- Stir the Cumin together with the remaining Chimichurri ingredients, except for the Olive Oil, in a bowl, mixing well.
- Add the Olive Oil to the mixture and stir again.
- Store in the refrigerator in an air-tight container.
See recipe for “Seared Ahi Tuna Steaks with Chimichurri Sauce”
Use as a garnish for a grilled steak or grilled chicken, pork or lamb.