Top | Latin Grilling
(recipe, Lourdes Castro)
If you ask me, chimichurri is as tied to Argentina's national profile as gauchos and the tango. This incredibly versatile sauce, with its bright and vibrant flavors, can also be used as a grilling marinade for chicken, fish, or beef. Make extra to store as a flavorful addition to a midweek meal (chimichurri can be made in advance and kept in the refrigerator for up to 5 days).
Garlic paste is made by mashing or scraping garlic cloves with salt, either with a mortar and pestle or on a cutting board with a knife. The salt is necessary to bring the moisture out of the garlic cloves. I use this technique often, especially when garlic will be left raw, as it mellows the flavor a bit and eliminates the possibility that one of my guests or I will bite into a chunk of raw garlic.