This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.
This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.
Being latin I have tried many different Chimichurri recipes, I added lots more garlic, lots more Parsley and half the salt.
SOOOOO AMAZING!!!! I made this dipping sauce today to go with a roasted chicken recipe on here- but I did change it a bit... I didn't have fresh parsley but since I always have (and love) fresh cilantro I used that instead- I figured it would compliment the cumin nicely and it was SOOOOO GOOD! Everyone LOOOOOVVVVEED it!!! I'll try the parsley but the cilantro was so delicious I know I'll use that again. Thank you! :)
I made this as written except I used cilantro (and plenty of it) instead of regular parsley. It is very good and stores well in the fridge. We also served it with the Simple Whole Roasted Chicken recipe that everyone else raved about. It was very good although it somewhat obliterated the nice flavor of the chicken. I've heard chimichurri referred to as the Argentinian equivalent of ketchup, so I have been trying it on different things. We've had it on steak - excellent. I've used it on sandwiches - excellent. It seems to be a very good all purpose sauce. I'll have to try it with the parsley one of these days.
This recipe needs a lot of work. Use 1 bunch of fresh Parsley, minus stems. Use 1 bunch cilantro with the stems. Use 1/2 red onion, and 2 cloves fresh garlic. Nix the cumin, dried oregano and add some lemon juice and the recipe is golden.
CookinCowgirls Rock! I live in Mexico and there are an abundance of Argentinian restaurants serving Chimichurri Sauce. None, and I mean None, serve a better sauce than this. I will make this again and again. Thanks!
I made this to go with the Simple Roasted Chicken Recipe that was recommended and it blew my wife away. The first time I made the Chicken dish on its own and my family still enjoyed it. However, this time was special thanks to the Chimichurri sauce. My wife was laughing with excitement. I threw in chopped carrots and cauliflower together with the chicken and they were great having been marinated in the juices from the chicken and the ingredients. After I advised my wife and father-in-law to spread the sauce, of which they were curious as to what it was, it was OVER! Thank you, this recipe is a definite mind-blowing keeper.
Yummy! I had been looking for something yummy to serve with my grilled chicken. I did add a little extra parsley and garlic. I also chopped up some green onion as well and added them. Taste just like the sauce we got in a Brazilian restaurant we have visited.
I had been looking for a good chimichurri recipe ever since my visit to our local(and extremely popular) Cuban restaraunt. This was perfect! Made flank steak...rare. What a combo with this sauce. Yummmmm
I tried this recipe and found it a very good match for my tastebuds. Although I liked it very much, not ALL of the family did. That is just a difference in people, NOT because it is a bad recipe.
Love. I did listen to other reviewers and did half cilantro and half parsley. I used a Louisiana hot sauce and up'd the garlic. It is an amazing sauce. I served over flank steak with caramelized onions - perfection.
I used italian parsley, 4 garlic cloves, 1 tsp of red pepper flakes instead of pepper sauce (could have used a bit more) and it was the hit of the party. I blended all of the ingredients except for the parsley first and hand chopped the parsley. Then I added the parsley and pulsed for a bit until incorporated.
ok, I'm not sure if this is the chimichurri sauce that INDRIANI said she served with her Allrecipes recipe for Simple Whole Roasted Chicken, but it's the one I chose to make and serve with it. WOW! I have made her chicken recipe several times since I discovered it and this chimichurri sauce takes it up a notch! It added such a nice, fresh element to the dish! SO glad she suggested it!!!! Thanks, INDRIANI !!!!!!!
OK, everyone is going to think this is weird, but I had this sauce at an Argentinian restaurant, but they did not use it for meat. Try dipping crusty french bread into it. I'm an bread and olive oil fan and this recipe lends itself perfectly for that.
didnt work for me. Too watery and not a great taste.
Sauce? Dipping? This makes WONDERFUL salad dressing! Toss it into a chopped green salad and add nuts, seeds and what have you. Marriage proposals guaranteed!
I can't get enough of this stuff. It's great on everything! I don't add as much cumin as it calls for - I like the fresh taste of all the parsley. I think I've been adding about half the amount of cumin, and it is still delicious and flavorful.
I was looking for low-carb/low-sugar sauces/marinades for meat and decided to try this as it fits the bill. DEEEElicious! I've used this as a "paste" to encrust pork chops and tenderloin, chicken and beef ribs. All were great. I even put a big spoonful in omelets & scrambled eggs. Try a spoonful in tuna salad instead of relish. Wow! Whatever you can imagine, you can put Chimichurri Sauce on it.
Yummy! I replace the parsley with cilantro and since I didn't pepper sauce I replaced that with about a tsp of red pepper flakes. WOW is all I can say. I will be saving and making the sauce often, esp in summer with all the bbqing! Excellent recipe!
I used cilantro and 1/2 cup basil to suite my families taste. For those who haven’t ever made this sauce you DO use the stems, it adds a nice texture. I also added 2 tablespoons of lemon and pepper to taste.
Consistently excellent! This is our favorite sauce to make for summer grilling when we don't do Korean BBQ. We've made this as written and also with cilantro and basil instead of parsley and it turns out great every time. Highly recommended!
Used this as the base for making chimichurri for the first time ever today. Tasted great and very similar to one that I have at my favorite steakhouse. The key for me was to use more of all the other ingredients except olive oil for a higher concentration level of flavors. I would also suggest making this hours, if not a day, ahead of time to fridge and absorb. Parsley recipes have that tendency as tabouli is best served that way as well.
I followed this recipe exactly, and it didn't turn out like any chimichurri sauce I have ever had. I think the recipe calls for too much oil, but I won't be making it again.
This is wonderful on beef. I just loved it so much. My friend from Argentina really enjoyed it and her husband ate so much and loved it so I sent the rest home with him. To me that was a great success and I was so pleased to treat them to something they really enjoyed. Thanks for the recipe!
This was a hit at a dinner party I threw. None of the other reviews mentioned using it with seafood, so I was nervous about using it with salmon, but it was terrific. Our salmon was from Lake Michigan and can sometimes be too oily, so this fresh, tangy sauce was a perfect compliment. I would use it with any fish.
I had brought Trader Joe's Chimichurri Salmon a few weeks ago and loved it! I went back for more and there was none in stock and they don't expect a new shipment for at least two weeks. I was so disappointed but I really wanted the dish again soon. I decided to buy some salmon and make the sauce myself. I used the tweaked recipe below to marinade and top the fish. It was wonderful! My grilled salmon was so tasty. I plan to try it with steak next. Thanks for the recipe! Changes: I omitted the cumin. I decreased a few things: I used 6 tbsp EVOO, 1/2 tsp of sea salt, 2 tsp of dried oregano, and I substituted a pinch of white pepper for the black pepper. I also added some things: I used 1 tbsp of fresh lime juice, 1 tbsp of cilantro, and 6 cloves of garlic. It yielded about a cup of sauce.
Fantastic! I added alot more garlic though, about 6-7 cloves.
Wasn't a sauce for me. I used it with the Simply Roasted Chicken as others did and was disappointed in both recipes. I think I just got too hyped up for them with their great reviews, so my expectation was too high.
Absolutely delicious!!! Cut out the hot sauce since my kids can't tolerate it but it was soooooooo delicious!!!! THANK U!!!
This was so much easier to make than I thought and I had everything on hand. It was a little drier than I would like, I will add more oil next time.
AMAZING!!! I did add some red onion just for a little extra something something....also for color. Served it with grilled chicken tonight, but I cant wait to try it over steak.
This was perfect with grilled steak. Very refreshing. Made it exactly as written, although was very tempted to go with cilantro instead of parsley. Still think that would be really good too.
Absolutely delicious with Flank Steak. Perfect! My husband raved about it, and he's not normally a side sauce kinda person. But he loved it.
For some reason this turned out WAY too salty! I wish I put the salt in little by little and tasted it as I went.
not nearly as good as the one I had at our local Argentinean restaurant. Sorry - even tried to make some adjustments like adding lemon juice to brighten the flavor & more garlic, but it just wasn't the same. I think the red wine vinegar was the problem; next time I won't add it it all - just some lemon juice.
Modified this just a bit. I didn't have red wine vinegar so I made my own with 3 tablespoons white vinegar and 1 tablespoon Zinfandel. Also, added one minced shallot, and about 1 tablespoon lemon juice. Was a big hit all around!
I used cilantro instead of parsley, and we liked this quite a bit. I did find it a little to salty and sour so next time I will reduce salt and vinegar more to our taste. I served it with roasted chicken, then with BBQ steaks the next night, dropped a dab into my Brazillian Sean Stew and finally mixed it in with some mayo to put on Angus roast beef sandwiches. Lots of uses, all of them yummy! Thanks for a great recipe!
This was super good. However, I don't realy know the way it is to taste, for I could only use what was on hand.I used 3/4 c dried parsley, balsamic vinegar, basil for the oregano, granulated garlic and sweet chili sauce. but it was so good. My three year old even loved it.
This is very good. It is an unusual flavor, unlike anything I've tried before, but so fresh and dazzling on the tongue. I tried it on the Simple Roasted Chicken recipe from here and look forward to trying it on some steak or burgers soon.
Great recipe! A quick and easy way to add great flavor to meat. We had it on top of a pork roast, and added only about 1/2 tsp cholula hot sauce so our 2yo could enjoy it too.
Definitely liked the chimichurri sauce. Didn't use a full 3/4 cups of olive oil...used a 1/2 cup, blended some more and then added a bit more. Came out great. I served this over skinless, bonless chicken breasts that I cooked in my Nu-Wave oven. It was great that night and even the next day as leftovers. Will make it again.
My introduction to this sauce was over crab cakes and I've used if frequently. This is a nice version: Shallots Fresh Garlic Olive Oil Lemon Parsley Basil or Thyme (Your Choice) Black Pepper Dice Shallots and Garlic; one shallot to one or two large cloves of garlic, mix together in a deep bowl and season to your taste with black pepper. Pour in a good quality olive oil into the bowl until contents is well submerged then stir in diced parsley equal to about 10%-20% of the amount shallots and garlic, add pinches of thyme equal to about 1% of the added parsley. Let the mix sit long enough for any dryed herbs to absorb the oil. Then add lemon juice; for the above, about an once should be enough to bring the sauce to 'sweeten' enough for the lemon to lead in flavor. Served over sauteed crab cakes is one of my favorites.
I had Chimichurri sauce for the first time at an eatery in California Adventures, Disneyland Park. It was the only place that offered fresh/gourmet cuisine in both parks and downtown Disney. I kid you not! Anyway, I became addicted to the stuff. This recipe is pretty dead-on in flavor comparison. Personally, I like the texture less creamy; I can't do vinegar so I replaced it with lemon to taste...no big deal. Gosh, I'm craving it NOW! :) Bon Apetite!
Fantastic. I also added about another 1/3 cup of cilantro for added flavor.
Simple. Easy. Tasty. Healthy. It was recommended to go with a roasted chicken I was making, and it complimented it perfectly.
Thanks for the recipe, we'll be sure to try it at our next asado (barbecue). The flavors of the meats with chimichurri blend very well with Argentine Malbec, especially this one
This was the hit of our 4th of July cookout. Folk were using it for a dip as well as on top of their meat, grilled Brazilian style. I upped the garlic to 2 TBSP and I trimmed the parsley stems.
This was pretty good. I had something similar at a Cantina, on vacation, and I really liked it. I served it with grilled flank steak, which is common. I made 1/2 recipe and got about 1/2 a cup total. I didn't think it would need the whole amount of seasoning, but it is the right amount. The only change I made per other recipes, I viewed, is add cilantro by doing half fresh parsley and half fresh cilantro. When I wrote down the recipe, I noticed I didn't write down the amount of salt. So, I ended up adding 2 pinches for half the recipe. I can't imagine adding the full tsp, anyhow, and I also added a pinch of garlic powder for a little more garlic flavor. ty
I tried this recipe exactly as stated, and it was okay, so I made some modificaitons and it was MUCH better. First, I used cilantro instead of parsley, and I also doubled (at least) the garlic and Tabasco, and cut down on the olive oil. I would say about one third to a half a cup of oil will do the trick. I marinated sirloin in this mixture and then poured some more on as it was cooking, and served the rest on the side. It was AWESOME.
I made this sauce to go on Red snapper and it was great. I wanted something way different than the old stand by tarter sauce. I did add a sliver of red onion, and used fresh oregano, and a half cup of olive oil. Over all great, I'll make this again!
I had never even tried chimichurri but I was making flank steak and figured I needed to try this supposed delicious combination. This sauce was amazing and it does in fact pair perfect with flank steak. I made a dressing out of the leftovers by mixing it with mayo, yogurt and milk and that also came out great!
Great addition to the Simple Whole Roasted Chicken recipe. Keeps well in the fridge.
I had to create an account just to provide this review. This was OUTSTANDING! My husband said it was a "symphony in his mouth." I used about 1/3 cilantro and 2/3 parsley and served it with ribeye. Will be my go-to chimichurri recipe from now on!
I am addicted to this sauce! I like it on everything! I've used where I usually use pesto. Yum!
I didn't like this recipe. I guess what I was looking for was something with a little bit more kick to add a wow factor to the steak I made. For me this tasted more like grass with a little zing. I made it as written.
this was absolutely amazing, had it on a fillet steak. definitely going to make this again and again, but I might use alittle less olive oil and maybe abit more pepper sauce and garlic.but as it is it is really amazing on steaks, thank you for this recipe
I LOVE this recipe!! Have made it several times. Use my magic bullet and its done in no time. Have been using it on hanger steak. I rarely rate recipes but this one deserved to be praised!!!
FANTASTIC!! Better than any chimichurri i have had, didn't change a thing!
Wow. This would be great with any meat. I made the simple roasted chicken recipe from this site that recommened this sauce to go with it, and my husband and I loved it. We will use this combo again and again. We made leftover chicken sandwhiches with it and they were wonderful.
I dont think its right to drastically change recipes and then give them a low rating. In the food processer i added half an onion, lots o garlic and a seeded red pepper and then added chopped tomatoes to the finished sauce. It wasnt my taste, (little too potent), but my very picky boyfriend gobbled it up and shot-gunned all the leftovers! Any recipe that can make him do that means i'll be cooking this again! Thank you!
Loved it. Always a jawdropper on BBQs. Made just as the recipe specifies and tastes best when you let the flavours set for a couple of hours.
Delicious. I held back a bit on the salt based on others' reviews, and I think I would cut the amount of cumin a bit next time. Other than that it rocked and was enjoyed by all my guests.
Fabulous! I served this on beef fajitas...bet it would be great drizzled over a nicely grilled flank steak though or as others with some roasted chicken! SO many great uses for this :) 5 stars for sure!
I've never had chimichurri sauce so I have nothing to compare it to but it was good in my opinion and it looked really pretty on the plate with the steak rollups I made. It was bright green with a yellowish outline. My friends said it looked very gourmet! I didnt have fresh parley so i just used parsley flakes and it tasted very vinegary which was likely my fault since I dont really measure things. Will use this recipe again even just to make the plating more attractive :)
This recipe is spot on! I looked it up to specifically copy a recipe I had at a restaurant: rigatoni pasta, snap peas, mozzarella cheese, cherry tomatoes, tossed in the chimichurri sauce. It sounds a little weird, but it's a delicious, healthy twist on a caprese salad.
A good, basic recipe if you don't want anything fussy. Full of flavor and easy to freeze for later!
This really was a good recipe. I changed it quite a bit because used it as a pasta sauce for angel hair pasta and served it with pan seared ginger glazed scallops and pinapple salsa. Anyway, I didn't use the tabasco, instead I added 1 1/2 jalepenos. I used 1/2 cup olive oil, omitted the cumin and used 4 cloves garlic, a dash of lime juice, 1/4 cup fresh parsley instead of 1 cup, used 1/4 cup fresh oregano and 1/4 cup fresh cilantro. I put the jalepeno and garlic in my food processor first and minced it. Then I added the rest of the ingredients and processed until they were all mixed together well. Normally I run cold water over my angel hair pasta to keep it from over cooking after its been drained. This time I drained it, put it in a bowl and then poured the chimichurri sauce on it and mixed it to cool it down and warm the sauce up. It was DELICIOUS. Thanks for the recipe.
Delicious! We paired this with marinated flank steak - also on all recipes - by GUYCON. Perfect combo!
EXCELLENT! Added 2 Tlb basil, 1/4 onion & a jalapeneo. Tripled the garlic. Marinated skirt steaks with about 1/2 the sauce for 2 hours and grilled for 7 minutes each side - PERFECT.
WOW! Used cilantro and parsley, which really adds something extra special to this Argentinian "ketchup" :) Sauce was great by itself, but AMAZING drizzled over Marinated Flank Steak from this site and oozing into my homemade black beans, warm corn tortillas, fresh sliced avocado and Spanish Rice II (also from this site) for an award quality latin dinner. Definitely a keeper!
It was simple and tasted great. Only took about 2 min to make and it was a total hit at the dinner party.
This is always a hit in my home. The hubby and I even made a large batch for a family reunion cook out and everyone loved it. We have been making this recipe for about a year now. The only change we made was to add more garlic.
I had Carne Asada with Chimichurri sauce at a local Spanish restaurant and I wanted to re-create it at home. I made this sauce and served it with grilled flake steaks. Everyone loved it! I will be making it again for sure.
For a long time I've been looking for a recipe that would resemble the authentic chimichurri served in Argentina. This is it!!!! PERFECT! My whole family was so happy.
Excellent - served it twice to family and friends before and they enjoyed it a lot and have asked what was in it.. I've made it using parsley and also substituted with cilantro... both are very good but my personal preferrence is with cilantro.. I also add a little bit more garlic as others have mentioned.
We loved this! I had a chimichurri sauce in a restaurant last weekend, and happened upon this recipe by chance and was so excited to try it. I cut it down to 3 servings and put it over 8 oz of pasta, and it was hit!!!
Exceptional flavour - only need a bit to add a new dimension of flavour to meals - have used this for both meats and vegetables with great results for both!
Awesome fresh sauce! We ran short on dried oregeno so we used italian seasoning (thyme, basis, and oregeno). I like saltiness, but it may be too much for some. Next time I add a squeeze of fresh lime.
Marinated a flank steak and it was delicious! Would definitely make again.
This was only ok - I dont think I would make it again, though the failure may have been from substitutions I made. I like chimichurri sauce with cilantro, which I used from the garden. I did not have fresh parsley so I used dried flakes - I think that was my mistake.
Never had sauce before but it tasted great. I only used 1/2 c of oil instead of the 3/4 and omitted the oregano due to other reviews. Will definitely try to mix it up a bit in the future with cilantro. Cilantro is one of my fav herbs. Thank you cookinCowgirls for sharing!
Soooo Gooooodd!! I tweaked the recipe a bit and used parsley and cilantro and extra garlic.. Family loved it!! Will try it on fish next..
I used a bit less oil than called for in the recipe. This was great. I served it with the Simple Whole Roasted Chicken and it was delicious. A keeper. Fast and easy.
beautiful sauce with lots of layers
WOW! Really really good. Although I didn't have everything on the list. Here are my subs...still outstanding. 1/4 cup Italian seasongingfresh parsley 1/8 cup and 1 tablespoons olive oil 2 tablespoons white balsamic vinegar 2 teaspoons ground curry powder 1/2 teaspoon salt 1 ½ tablespoons minced garlic 1 tablespoon pepper sauce, such as Franks® Red Hot® or Tabasco™ 1 teaspoon chili powder
My husband loves this stuff and puts it on everything from baked chicken to steak etc. It is soo simple and cheap to make
YUM!!! I've never tried a sauce like this before. Made it w/ grilled flank steak for a casual dinner w/ neighbors. It was a total hit. Everyone loved it and kept adding more sauce to their plates. The leftover sauce was great the next day over grilled chicken. This is a permanent addition to my recipe book!
Great for steaks
Tasty! I substituted cilantro for the parsley. Plan to serve it over sliced steak and herb salad. Next time I make it i will blend half in the blender and chop the other half by hand to yield a sauce with more texture. I figure this will be great on nearly anything grilled so I doubled the recipe so to have some handy for later this week. Wonderful summer staple, thanks COOKINCOWGIRLS!
This was a good marinade for the tilapia, that I made last night. I added more garlic, red wine vinegar,and a little pinch of sugar. I covered the fish with the sauce and a can of diced tomatoes. Baked for 30 minutes at 350. Topped with a sprinkling of parmesan cheese. Turned out really well.
This is a wonderful sauce for anything grilled. It reminds me of my favorite Carribbean restaurant in New Orleans. Takes me back to that little table with a white table cloth. You can't go wrong with this recipe.
This was delicious! I used cilantro instead of parsley, used half the amount of red wine vinegar, and a dash of hot sauce...it turned out amazing!
We loved this sauce! I served it over a sliced medium rare steak on top of penne pasta. Delicious.
I am currently living in Miami and this is as good as any I have ever tasted!
I used 2 cups of parsley and will use less vinegar next time.
it was great. I made a lot and had it with other things for the rest of the week.
Very good! Made it to go with a slow roasted chicken I did. Also put a little on my roasted potatoes and green beans! Was strong, so dont need a ton, but fantastic! Kinda reminded me of an arabic taste..?
I had chimichurri steak at a restaurant recently and loved it. This sauce was just as good. Not too sour, just perfect. I will defintely make it again.
Very easy to make