Chimichurri Sauce and Choripán

 Chimichurri Sauce and Choripán

This fresh green herb sauce from Argentina and Uruguay is served on beef, sausage, grilled meat, or fish, and is special as the topping for “Choripán,” street vendor grilled sausage with crusty bread. The principal herb is parsley (flat Italian type). My version has basil and cilantro as secondary herbs, though fresh (or even dried) oregano is typically used.

Choripán

Having never been to Argentina, I first learned about this wonderful sauce when a young American couple whose wedding we catered asked for “Choripan” as an appetizer for their wedding celebration. They had met in the Peace Corps in South America, and while on a trip together to Buenas Aires decided to get married, while they were in a plaza enjoying this street vendor specialty.

The word comes from “chorizo” (sausage) and “pan” (bread), though the distinctive part of the dish is actually the green parsley and herb sauce “Chimichurri.” While a bit like Pesto, chimichurri, apparently, was created independent of that Italian basil sauce from Genoa.

The recipe makes enough sauce to serve 4-6 people.

Chimichurri

1 large shallot or 1 very small onion, peeled

1 large clove garlic, peeled

1 medium-sized bunch parsley, flat type preferred, including part of stems

1/2 cup cilantro including stems, packed

6 small fresh basil leaves

2 tablespoons olive oil

5 teaspoons lemon juice, plus to taste

Large pinch black pepper

1/2 teaspoon salt, plus to taste

Place all ingredients in food processor. Pulse to chop well. Mixture should be fine but not puréed. Transfer to bowl.

Allow sauce to rest 10 minutes. Stir and taste. Add salt and/or lemon juice to taste. Allow to marinate at least an hour. Stir and taste for salt before use. The sauce is best the first day, but can be stored refrigerated for 2-3 days.

 For Choripán

Grill mild sausage such as bratwurst, or Argentinean sausage if available, and serve it with crusty bread and some chimichurri sauce.