Chimichurri Sauce

Love this recipe.

• Anonymous

• 7/12/2022

This is a summer staple at our house. We make it for steak, but I also use it for basic chicken breasts and salmon. For our taste we use equal amount parsley and cilantro.

• nczippy

• Washington, DC

• 8/26/2019

It is an interesting take, but definitely some unorthodox additions with the cumin and the cilantro.. I like to get mine from www.morechimichurri.com

• Anonymous

• Los Angeles

• 6/11/2019

I've made this many times and love it, albeit with a lot less heat--1/8 teaspoon crushed red pepper is more my speed. Perhaps it isn't a classic chimichurri, but it always serves my purpose perfectly. Come summer, I often make basic salt and pepper ribs on the grill and serve them with three sauces: this "chimichurri," my homemade BBQ sauce, and a Vietnamese dipping sauce. Folks have their choice and often try all of the sauces. I've also used this sauce with grilled lamb chops--yum!

• afmorgan53

• Colorado Springs, CO

• 5/10/2019

I made this sauce as a marinade for a grilled butterflied leg of lamb. I added fresh mint to the leafy ingredients. It was very good. (I saved some of the sauce to be served as a condiment at the table.) Really Good

• wcste

• Topeka, Kansas

• 8/25/2018

This recipe highlights the very essentials of what a great adornment is. Now with that said, most will agree to how a good Chimichurri sauce is an acquired taste & not a door mat for most critics. Some of the reviews on this topic seem to come from the lack of a palate or knowledge of cooking ability.

• HAtiles

• Bronx, NY

• 7/8/2018

This may not be chimichurri (what do I know, I'm a white girl from Canada, tell me it's chimichurri, it's chimichurri) but it sure is delicious. (Even Canadian white gurls kniw delicious.)

• lizbethrosby8686

• Maple Ridge, BC

• 9/28/2017

This is awful- it tasted like vinaigrette. A sad waste of fresh herbs and money. I wish I could rate it lower.

• Anonymous

• Cleveland, OH

• 9/17/2017

From the reviews posted it would appear that this is not an authentic chimichurri recipe but I've made this many times for family and friends and all have loved it. Olé!

• skippynj

• 8/12/2017

Loved this recipe!! At first i was scared because it was a little strong but wow it was amazing with my churrasco. It didnt over power it like other chimichuris do. Will be making it again.

• Shen001

• USA/Nicaragua

• 6/30/2017

This is not chimichurri. The chimichurri does not have cilantro, cilantro is not a common herb in Argentina, and we do not use cumin for chimichurri. Chimichurri has parsil, garlic, ají molido (sweet chile pepper crushed), thyme, paprika (pimentón), olive oil or vegetable oil, salt and vinegar.

• alejandrabalestra52

• Argentina

• 4/19/2017

This is not chimichurri. The chimichurri does not have cilantro, cilantro is not a common herb in Argentina. Chimichurri has parsil, garlic, ají molido (sweet chile pepper crushed), thyme, paprika (pimentón), olive oil or vegetable oil, salt and vinegar.

• alejandrabalestra52

• Argentina

• 4/19/2017

I agree with Rtarraf comment, this is not chimichurri. Too saucy, chimichurri has more texture.

• mirdur

• Venezuela

• 4/13/2017

this is not chimichurri at all!!!! it´s another sauce!! you´ll never use a mixer, not cilantro, not cumin, not wine. Don´t use the name for a completely different issue

• rtarraf

• Argentina

• 4/13/2017

Made, tasted and threw out. Next time I will not add any cilantro and I will add vinegar and cumin a little at a time and taste each time, since the problem with this recipe seems to be proportions!

• bbos42

• Orange Beach, AL

• 4/8/2017