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