So happy that I found this recipe and was able to reproduce the chimichurri that my husband has grown to love from his trips to Miami and the Argentine steakhouses. Thanks for sharing this! I wouldn't change a thing.
Wow this recipe for chimichurri is amazing!!!! I just made this today (Sunday before memorial day) and everyone was raving about this sauce. It was such a hit in the barbecue we went to that people were putting it on their burgers, steaks, grilled turkey and yucca..... It was such a crowd pleaser!!!! I am from South America but in my country we use cilantro to make something similar called guasacaca, which I also love, but this was the bomb!!!!! I am making this again and again. Thanks so much for posting this recipe!
Loved it! Added 1/2 tsp crushed red pepper flakes.
I love this sauce- and the recipe is 5 stars. But one wedge of lemon - I'm not sure what size so I used 1/4 of lemon sized wedge. Strong lemon flavor for that, especially considering there's so much olive oil and vinegar, but they all stand out. Also, for those of you wondering why the pictures vary: I used a blender to chop solid stuff together, but stirred in liquids myself so that it looks like leafy bits in oil. I made it again letting the blender do all of the work, and it became a beautiful bright green almost homogenous mixture. (It emulsified). Both ways are great. My picture shows them in a jar so you can decide for yourself what you prefer. Either way, perfect recipe and it WILL make a crowd happy. I ate it with rice, used it to dip tostones (fried green plantains), and of course had it on steak and chicken too. So yummy! Will be preparing a cold pasta salad with this next :) thank you for the recipe!! Also, it makes 1.3 cups of chimichurri.
This is so easy to make ...and excellent !
Fast and easy. I wanted it stronger, but that was easy to do by adding extra of certain ingredients. Made one jam jar full and I doubled it to get two.
Another five star review ... followed recipe exactly. This is wonderful, freezes well and can be used in many ways. Last night, it was a great addition to a grilled steak dinner.
I'm serving this with my whole roasted amberjack this Christmas Eve dinner. We will see how it compares to others I've made in the past. Chimichurri is especially good with Nepali Shekwa (either ShishKebab style or roughly chopped on a plate style).
Yummy! Had the butcher run a Flat Iron Steak through the tenderizer then marinated 1/2 a day in the sauce.