Argentina is famous for its great beef, but I once drove six hours in each direction to sample the unique Argentinean lamb. The animals are raised in the salt marshes and eat the grass that grows there. The meat takes on a special flavor that reminds me of the delicious pre-sale lamb of Normandy and Brittany. Wherever you go in Argentina, you will be served chimichurri, a spicy green herb sauce.
In a medium bowl, whisk together the oil, vinegar, salt and pepper. Stir in the remaining ingredients except the lime juice. Let stand one hour at room temperature or cover and refrigerate up to overnight. Add the fresh lime juice just before serving. Serve at room temperature.
Makes 2 cups.
Use this sauce on beef and lamb, grilled fish, pork or chicken. Also recommended on sliced tomatoes and cheese.
Recipe courtesy of Laurent Tourondel, BLT New York.