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Love this. It is so simple, if you have everything around you can whip it up in a few minutes. I do like to let it sit for about an hour before use, the flavor just grows as it self marinates. Hands on the best, and quickest Chimichurri recipe available.
Is the recipe scalable? Like if I wanted to make a large batch can I just double or quadruple the ingredients?
Hi Mikey! Yes, that shouldn’t be a problem. Many recipes are pretty easily doubled or tripled. Go for it!
I just followed this recipe & it tastes like the one that we have in our local Argentinian restaurant. Thank you for sharing it!
Very tasty, not too sharply acidic like some other recipes. I got confused with another recipe and added a small onion before I realised it wasn’t in the recipe, but still tastes awesome!
I tried this tonight at a restaurant and was blown away by the flavour. It was served with grilled pork.
Must be the flat leaf and not curly parsley? What’s the difference?
Hi Lindy, curly parsley is usually used for garnish. I prefer the taste and texture of flat leaf parsley.
It’s a good recipe but I’m a bit confused by the comparison to pesto. They’re both green sauces and they both contain oil…otherwise they’re completely different.
Not criticising! Just curious.
Because essentially it is a pesto. Pesto is traditionally prepared in a marble mortar with a wooden pestle. Olive oil, Garlic and any fresh herb, not just basil.
Try this same recipe with Cilantro; great in mexican and asian dishes!
I loved this on chicken Breast. I cut back on the oil to save calories. I toasted pepitas and topped it. Amazing. Thanks!!
Traditional chimichurri does not have red pepper flakes. Argentinians can’t stand spicy foods. Having lived there, I can tell you firsthand. I’m sure the recipe you have here is yummy but it’s not how they eat it there.
LOVE this sauce! So easy too! I made it for a dipping sauce at a recent fondue party I had and everyone loved it!
Oh, what a great idea! I’ve never thought to use it as a dipping sauce with fondue. Did you mix it into the hot cheese? Or just as a separate sauce to dip in after you dipped in the cheese sauce?
Have fresh parsley and oregano. Then take time to prep it nicely. Very easy in a small food processor with all ingredients combined . Pulse as needed and it’s ready and delicious…try on grilled octopus tentacles, OMG.
Amazing! Tried on a whim and the whole family loved it. Ate it with pork tonight and will have again with Cod tomorrow. Will definitely make again.
So delicious! Thank you for the recipe
I added some avocado cubes and poured it over my grilled portobello mushroom. So yummy!
My go to recipe…but I double it and do half italian parsley and half cilantro. Yum!
Sounds yummy. Would apple cider vinegar work in this? I can’t to white or red vinegar.
Sure, apple cider vinegar will work fine!
Can chimichurri be frozen? I make basil pesto and freeze it in my ice cube trays and always have some for pasta or dip or flavor on meats! , ty riorita
Hi Rita, I haven’t tried freezing it, but don’t see why one couldn’t.
I love chimichurri sauce and had originally made some for my eye of round. I had some of the chimichurri left over and I just couldn’t let it go to waste.
So, since cherries are in season and I had some in the fridge, I cut about a pound to a pound in a half of cherries in half and pitted them. I then poured the left over room temp chimichurri on top (probably about a third of a cup). I let that sit for about 30 to 40 minutes while I pan seared some pork tenderloin and finished in the oven. It was absolutely delicious and my five year old ate about four helpings of the cherries while having about two servings of the pork.
Pork and fruit go fantastic together and this was the cherry on top.
Hi Stefanie, what a great idea! Pork is great with a savory cherry sauce. We have something similar here: http://www.simplyrecipes.com/recipes/grilled_pork_chops_with_cherry_salsa/
Amazing! So good with skirt steak seasoned with adobo and fries with a fried egg on the side. Brings me back to Spain!
This stuff keeps for a lot longer than the writer indicates with the additions of the salt and the vinegar. My first batch lasted 6 weeks (sized it up) and tasted better and better as weeks passed.