Originally from Argentina, chimichurri is a sauce made much like pesto, but using vinegar and parsley to produce a sharp, clean flavor that pairs superbly with the fresh grilled meats that are beloved in the region. In this case, one part garden-fresh basil is used to one part parsley. The mixture may be created in a food processor and made into a loose paste with one part red wine vinegar and an equal amount of good olive oil and a few cloves of fresh, raw garlic. Salt and pepper to taste.
The sauce is shown here with a nice london broil of grass fed beef produced at a local farm browned with salt and pepper for about four minutes on each side in a lightly oiled pan until medium rare. A side of baby red potato salad with dijon remoulade, chopped egg, crushed red pepper and thyme dressed the meal down with a relaxed touch of summer.