Chimichurri, a fresh-tasting sauce similar to pesto but without the cheese, is Argentina’s version of salsa. It is served as a dip for bread or with grilled steaks and other meats. If you like a little heat, add a pinch or two of hot pepper flakes.  

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Servings: 4

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Ingredients

  • Ontario Veal Rib or Loin Chops
  • Salt and pepper
  • 1 tsp (5 mL) olive or vegetable oil

Chimichurri Sauce:

  • 1-1/2 cups (375 mL) fresh Ontario Flat Leaf Parsley Leaves
  • 1/2 cup (125 mL) fresh Ontario Basil Leaves
  • 1 small Ontario Onion or large Ontario Shallot, chopped
  • 1 clove Ontario Garlic, minced
  • 1/4 cup (50 mL) olive oil
  • 1 tbsp (15 mL) red wine vinegar
  • 1/2 tsp (2 mL) each salt and dried oregano
  • Pinch pepper

Instructions

Season chops with salt and pepper to taste; brush both sides with oil.  Set aside.

Sauce:  In food processor, chop together parsley, basil, onion and garlic. Add oil, vinegar, salt, oregano and pepper; process until finely chopped. Transfer to serving bowl.

Place chops on greased grill over medium-high heat; grill to desired doneness, 3 to 5 minutes per side. Let stand a few minutes before serving with chimichurri sauce.