My husband and I have been making Chimichurri Sauce for years now...
I discovered this last night while developing an Argentinian themed dinner party for our friends.
I began researching the accompaniment we love to serve atop my husband's charcoal grilled skirt steak and while doing so learned, "an authentic chimichurri" simply consists of parsley, garlic, olive oil and lemon (red pepper flakes are also permitted).
No cilantro. No vinegar. No tiny pinch of sugar. (All ingredients I've been guilty of adding in the past. Shhhh.)
This Chimichurri Sauce recipe I found on-line (based on user reviews) claimed to be, "...about as authentic as it gets."
After you make it once ...I think you'll know why.
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Bon Appétit, November 1997
3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons dried crushed red pepper
Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
*I doubled the recipe and pureed in a food processor (maybe that ruined the "authenticity" but I was making the chimichurri sauce for a group and desired a pureed consistency.
WARNING: Loaves of bread everywhere should be afraid of this sauce...v.e.r.y. a.f.r.a.i.d.)