Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
We loved it!
Delicious. Easy to make and is a wonderful marinade for grilled chicken, beef and fish.
Made this just as the recipe said and it was fabulous with our beef filet.
awesome recipe. ive adjusted slightly over the year…
– add about 1/3 cup loose cilantro…
– add and hand mix olive oil at very end, after processing rest of ingredients…
This is the simplest, most amazing thing ever.
I bought a cast iron grill pan with raised ridges. Brilliant! Perfectly cooked Trader Joe’s ribeye. Which got me thinking of how to dress up a steak. Which get me to this page.
I don’t see why anyone would cook a steak without whipping up a batch of this stuff.
I tried this recipe after trying some phenomenal chimchurri from a local chef called morechimichurri. This was pretty close but not quite. I wasn’t able to get that satisfying refreshing taste as that other chimichurri I tried. I’ve even tried chimichurri from Whole Foods and it was sort of weird and sour. I think I will have to end up ordering some of the “morechimichurri” online to satisfy my chimi fix…
You’re probably talking about lemon or lime juice. I use that and sometime cilantro. It’s a California thing. lol
I put it on everything, especially a seared Ahi tunasteak!
Is it ok if I put olive oil in food processor? I accidentally put all ingredients in at once
Hi Elizabeth, it should be fine, though the result may be more paste-y than you would otherwise want.
I do that and it’s no problem. I add a little more oil afterwards though.
Easy and delicious!!
I am in heaven!!! This recipe is so good! I substituted the wine vinegar with balsamic vinegar but the flavor of this just hit the spot!
Very Delicious! Definitely use a good processor & definitely double the recipe if not quadruple. Super yummy as an alternative to tomato salsa.
Great recipe! Only problem is this is only enough for a minuscule serving.
I quadrupled the recipe which was barely enough for a light marinade and some leftover to put on our steak. You might want to do even double that!
It stores well in the fridge for later.
This was absolutely delicious! Thanks, Elise!
Hiya Stacey, you are very welcome!
Hope you are well!
Excellent. Had this with ground beef and shredded cheddar cheese tacos.
This is the 2nd chimichurri recipe I’ve tried and I can stop looking now. It’s the best! I had some left over so I put it on fried eggs. I couldn’t believe how delicious!
I kept it for two months and doubled the recipe and added a large lemons’ juices. No problem and still fine. I also froze for six months and no problem also. The Vinager and Lemon juice are brilliant natural preservatives, I also put them in my Pesto and kept for the same time frames. Don’t believe the hype about throw things away when they have such a high % of acid from lemon/limes or Vinagers. Before the ice box, that’s what everyone used without issue!
We’re glad you liked the chimichurri! Since a lot of our readers are unsure how to know when something has gone bad, we tend to err on the side of caution when it comes to keeping times. But we also, as a society, have a lot of fear that causes us to throw too much food away for no good reason at all. I myself am like you, and will keep many foods much longer than recipes suggest, as long as they look, smell, and taste good. Thank you for sharing.
I just made this today to go with our filet mignon and it doesn’t seem to be very sauce-like. It seems like it could use a bit more evoo. Any idea why this could be?
It is thick, like a paste? In that case, yes, thin it with more EVOO until it’s the consistency you like. Make sure to adjust the salt so it’s still very highly flavored.
If you are wondering why your chimichurri didn’t turn out saucy, I’m guessing you wound up with a large volume of herbs. Not a problem, and easy to fix! You can freeze any leftovers, too.
This was good, although, I used a more neutral oil, olive has excellent aromatics, but I found to be a bit too harsh for chimichurri.
I’ve made this a couple of times. I use fresh oregano and parsley from my garden. I always double it.
Is curly parsley ok to use?
Hi, Mary! Yes, curly parsley will work too.