Today, I have an exciting announcement. I’m moving to Buenos Aires, Argentina! While I’m certainly going to be sad to leave my hometown of DC, it was time for a little change of scenery. Last week was my last one at my full-time job (yes, I do more than just write this blog), and a week from now, I’ll be on a plane heading to South America. I’m looking forward to new culinary experiences (in between learning Spanish and taking online classes towards my masters) and have big plans for improving and expanding this very blog, so the next year or so should be an exciting time!
In honor of the occasion, here’s a recipe for the classic Argentinean sauce, chimichurri. A pureed combination of herbs and spices, chimichurri is usually used to top grilled meats in traditional Argentinean asado (barbecue). But, although I’ve shown it over a pan seared rib eye here (made with this Alton Brown recipe, by the by), it’s also well-matched to roasted or grilled vegetables or as a spread on sandwiches. Of course, in my usual way, I couldn’t just make a typical chimichurri recipe. So this one has a twist – the inclusion of anchovies. The flavor isn’t overtly fishy, but the anchovies provide extra umami for an intensely savory and rich version of this sauce. Of course, any anchovy haters (probably the group I’m least likely to convert on here) can feel free to simply omit the anchovies.
Anchovy Chimichurri (adapted from Bon Appetit)
Yield: approximately 1 cup
Ingredients:
- 3/4 cup fresh basil
- 3/4 cup fresh cilantro
- 3/4 cup fresh parsley
- 1/4 cup olive oil
- 6 anchovy fillets
- 1 tomatillo, roughly chopped
- juice of 1 lemon
- 1 clove garlic
- 1/4 tsp crushed red pepper
- salt, to taste
Method:
Using a food processor, blender, or immersion blender
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