By Florencia Palmaz
Whenever someone asks me where I’m from, I, for just a split second, think to my myself, oh boy here we go — then in one breath I blurt out, “I’m an Argie – Californian, with a dash of South Texas”. Those roots explain why I live on a vineyard, work on a ranch, and covet a good Asado.
Our family recipe of Chimichurri reflects this same compound origin. Traditionally Chimichurri is made from a mix of dried herbs and mild pepper flakes. But after all these years of living surrounded by farm fresh produce and loving the bold flavors of Tex Mex cuisine, we made a few adjustments to the family recipe. Below is our Cali/Texan version of an Argentine classic. It’s perfect for dressing up a steak, and slathering on grilled vegetables.
MAKES ABOUT 3 CUPS
2 bunches parsley
2 bunches cilantro
10 garlic cloves, finely minced
1 bottle (750 milliliters) extra-virgin olive oil
2 teaspoons cumin
1/4 cup white balsamic vinegar
3 teaspoons crushed mild red pepper flakes (aji molido)
Sea salt, to taste
Directions:
Wash and de-stem the parsley and cilantro. In a food processor, place the minced garlic, parsley and cilantro.
While the processor is running, add the olive oil in a drizzle.
Turn off and add the cumin, balsamic vinegar and crushed red pepper. Adjust seasonings and salt to taste.
