Recipe: Argentinean Chimichurri Barbeque Sauce

Makes 12 Servings

4 Cups Fresh Parsley (minced)chimichurri
5 Cloves Crushed Garlic
½ Tsp. Paprika
½ Tsp. Red Pepper Flakes
½ Tsp. Fresh Oregano
1 ½ Tsp. Cumin Seeds
1 Bay Leaf
¼ Cup Olive Oil
½ Cup Almond Oil
¼ Cup Balsamic Vinegar
1 Cup White Vinegar
Salt and Pepper

Chimichurri Barbeque Sauce
Mix all of the ingredients together in a large bowl. Let it rest at room temperature for at least two hours to allow the flavors to marry together. Separate the sauce into two portions. Use the first portion to marinate and baste the raw meats. The second portion will be used as a dipping sauce for the finished product.

Grilling with the Chimichurri
This barbeque sauce can be used for many types of proteins: Poultry, Beef, Pork, Game Meats, Tofu, and Seafood. It is also great when brushed onto bread and grilled.

Season your protein with salt and pepper, then juice one whole fresh lemon or lime on it. Finally, marinate the protein using half of the prepared Chimichurri sauce in a non-aluminum container. We recommend marinating for at least one hour in the refrigerator. You may marinate overnight. Cook the protein over medium heat, basting often with the marinade. Be careful to avoid direct flames. After the protein is cooked to its desired temperature, remove it from the grill and let it rest for 2 – 3 minutes. Serve each portion with a side of the reserved Chimichurri sauce for additional flavor.