That was a great recipe!
The best recipe for chimichurri! Thank you!
Thank you, thank you, thank you. I first experienced Chimichurri as a dipping sauce at the Pasta Connection in Costa Mesa, CA 23 years ago. Shortly thereafter I moved away and have tried to imitate what they served but without success. Until I found your recipe! I gave yours a try and it was excellent. I am on my 4th batch now and couldn't be more pleased. I am going to have to try it on something other than warm bread. Thanks again for the post!!!!
My family loved it!
Michy is the best. She was our chef at the Savoy Miami Beach then onto the Mandarin in Miami. The BEST.
I've made chimi a million times and only regret that I didn't find this recipe sooner! It's the most authentic, best tasting one I've made!
that looks pretty good, but I'm afraid that it may be a bit too spicy depending on the chili flakes. I like to get mine at www.morechimichurri.com This Korean Argentinian guy makes it pretty good.
This was delicious. It was very similar to the ones I remember eating in Argentina. Next time, I will make it a day before I plan to serve it; it was even nicer on the second day.
Love this recipe! It's just like my mom makes and my parents are both from Argentina. I do believe that 90% of the meat I ate growing up was grilled and had chimi on it! I have gotten my husband and some friends hooked on it also. This is a very traditional Argentine version.
why no cilantro? i'm not familiar with Chimichurri without it, or with oregano in its stead. i'm not averse, but IMO cilantro flavor -- and LOTS of garlic -- are key to a successful Chimichurri sauce!
If this was "traditional" the herbs would be dried, not fresh
Absolutely amazing!!! I put it on top of my steak, potatoes, and salad! Can’t wait to try it on other stuff.
Please, it's not just Argentine, it's also from Uruguay, the largest meat eating country in the world (per capita). It's a staple for every "parrillada" in both Uruguay and Argentina. It's also great on sausages and blood sausages and many other cuts of meat, chicken, lamb, seafood and basically anything that is thrown on a grill (parrilla). I ta pairs perfectly with the wood smoke flavor from the embers used for grilling.
Decent enough recipe by the looks of it, but to make it more authentic it needs to be made with Italian parsley, the only parsley I've ever seen in Argentina.
Great recipe and love that it didn't make a huge quantity.
Yum, we ate this with steak and potatoes. I didn't have fresh oregano so I just substituted a pinch of dried. This is delicious and I imagine you can eat this with anything you grill.
Fantastic! Served over thinly sliced grilled flank steak.
I have many chimichuri recipes my arsenal. I always make it for anything from steak to lamb.. As I was not home to make it last night so my daughter tried this recipe and boy am I glad... It is the best I have ever tasted.. So I will not be using any other recipe ever again...
This was the best Chimichurri recipe my husband and I have ever made. It was very authentic to what some of the Argentine chefs have made. Very well balanced. It was so addicting. I kept drizzling it on my baguette while waiting for our steaks to cook. This is definitely a keeper.