I was in a conference in New York and luckily my mom stayed home helping my hubby with the kiddos. She is so much help and it’s been wonderful having her visit us for so long.

I am on an airplane home and all I can think about is the home-cooked meals we made together before I left out of town. Do you remember the steak fajitas we made? Well, we also made a delicious chimichurri sauce, similar to pesto. The condiment is an Argentina sauce that I tasted for the first time at a Tapas restaurant. Ever since then I wanted to recreate it at home.

The simple sauce is made with fresh basil and cilantro all marinated with olive oil, red wine vinegar, and garlic. It’s a wonderful earthy and Mediterranean flavor, and in Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta. I used the IMUSA mortar and pestle to grind up the garlic into a paste with the spices. If you don’t have this beautiful and simple tool you can also use a food processor. Either way this simple recipe is worth making at home.

Chimichurri Sauce:chimichurri_sauce-wood_mortar_pestle

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Directions:

Puree all ingredients in your IMUSA Mortar and Pestle or a food processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)