Chimichurri Heaven

“Three bunches of parsley?! Three huge bunches!” I cry out in disbelief from the mudroom. My tone seems to have no effect on my husband who casually strolls his way in my general direction. “Guess the shopper isn’t a culinary master like you,” comes his reply. We both burst out laughing over his weak attempt at wisecracking. Although I wasn’t sure what I was going to do with all this parsley, we were grateful to our shopper for replenishing our essentials. This was the first time we had scheduled a grocery delivery instead of shopping ourselves. Also, the order was for three bunches of cilantro (haha).

As I vigorously washed my parsley stockpile, I knew there was only one thing I wanted to make with this beast. And it would also give me the opportunity to use the fresh oregano from our herb garden. A beloved Argentinian condiment. And one of our favorites. CHIMICHURRI. No visit to a South American restaurant would be complete without us walking out with containers of this cherished sauce. On chicken, on fish, on shrimp, on pork belly - it turned anything you put it on into a chef’s dream. We always marveled on how something so simple could taste so divine. Tangy, sweet, tart, mildly spicy, and buttery. It was love at first bite. And only grows stronger with time.