This is chimichurri, the a staple of a good Argentinian BBQ. It’s made from a mixture of garlic, parsley, oregano, red pepper, olive oil and vinegar that’s left in the fridge to set up for a bit. Most meat here isn’t marinaded at all so this is served as a sauce on the side. It’s also usually served on Provoleta, delicious grilled provolone cheese. I’ll eat it on anything.
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