The origins of this sauce and its name come from the unique linguists of the Basque region in northern Spain, though it found its fame in Argentina (where lots of Basque folks settled).
Chimichurri is a tart, herbaceous sauce of garlic, parsley, oil, vinegar and various herbs and spices. This version comes to us from the heart of Argentina's Patagonia region in the Nahuel Huapi National Park. The herbs and spices are smoked over local wood before being mixed into a sauce with remarkably complex flavor: bright and tart to start, then herbal with hints of basil and parsley, then a wee bit of heat from paprika and white pepper before a warm rush of deep, smoky, woody bass notes to finish.
Chimichurri traditionally serves as a condiment for fish and grilled meats, but it works double time as a marinade and secret ingredient for a killer vinaigrette.