I am by no means an Argentinian Gaucho, but I do enjoy my chimichurri! This classic sauce has been bastardized by many, but I prefer to keep mine simple and close to its original roots. I recently purchased a beef roast from Getaway Farm (at the Halifax Farmers' Market), marinated it for a few hours with garlic, lemon, bay leaves and chilies and then grilled it over a hot charcoal fire. After I took the roast off of the bbq I let it "rest" for a few hours, thinly sliced it and served it with a big bowl of vibrant green chimichurri. Here is my recipe that I often tweak with different herbs.

Chimichurri

1 cup flat leaf parsley
1/2 cup basil
1/2 cup oregano
4 anchovies
4 garlic cloves
1 tbsp chili flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt & pepper to taste

The preparation for this sauce could not be any easier. Simply buzz up all of the ingredients in a food processor or a blender. Spoon the sauce over barbecued meats and veggies. Yum...