No ImageChimichurri

Did you make it? Rate it!

  1. Lindy

    Must be the flat leaf and not curly parsley? What’s the difference?

  2. Kyle

    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.


  3. Deborah

    I loved this on chicken Breast. I cut back on the oil to save calories. I toasted pepitas and topped it. Amazing. Thanks!!


  4. Cheryl

    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.

  5. Alisha

    LOVE this sauce! So easy too! I made it for a dipping sauce at a recent fondue party I had and everyone loved it!


    • Elise Bauer

      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?

  6. crabby75

    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.


  7. Jennifer Zion

    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.


  8. Melissa

    So delicious! Thank you for the recipe

  9. Robin

    I added some avocado cubes and poured it over my grilled portobello mushroom. So yummy!


  10. Heather

    My go to recipe…but I double it and do half italian parsley and half cilantro. Yum!


  11. Beth

    Sounds yummy. Would apple cider vinegar work in this? I can’t to white or red vinegar.

  12. Rita Macchietto

    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

    • Elise Bauer

      Hi Rita, I haven’t tried freezing it, but don’t see why one couldn’t.

  13. Stefanie Morgan

    I love chimichurri sauce and had originally made some for my eye of round.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.

  14. Kat

    Amazing! So good with skirt steak seasoned with adobo and fries with a fried egg on the side. Brings me back to Spain!

  15. cee

    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.

  16. :D

    Followed this recipe exactly as written. Really, really tasty. I will be making this again. I also followed grilling instructions for tri-tip from this site and it really worked out great!

  17. Brad Smith

    My bride and I tried this a couple of nights back while on vacation in San Diego. One bite of my steak after it was covered by this sauce- I was hooked for life.

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