Comments on: Chimichurri

By: Aura

Aura — Tue, 18 Nov 2025 15:07:52 +0000

I tried the recipe and it came out perfect and so yummy. Thank you so much for sharing this with us. More power to you Ali.

By: Lindsey

Lindsey — Sun, 17 Aug 2025 23:01:29 +0000

Literally perfect, ive made this more times than I can count. Sometimes I swap in alternatives when I’m missing an ingredient and it still always turns out amazing. This elevates any dish and it freezes super well too! Thanks for the amazing versatile recipe!

By: Karen

Karen — Sat, 02 Aug 2025 03:37:17 +0000

I just made this tonight, & it was SOOOO GOOD!! I followed recipe except I did add 1/4 cup of cilantro & finely diced red onion instead of shallot (i had no shallot at home). SO good! We drizzled it over some blackened, grilled chicken thighs! I’d give this recipe 10 stars 🌟 There are only 2 of us, so we have leftovers for another meal.

By: K

Sun, 01 Jun 2025 16:36:07 +0000

Your blog is a true hidden gem on the internet. Your thoughtful analysis and engaging writing style set you apart from the crowd. Keep up the excellent work!

By: William Moore

William Moore — Thu, 29 May 2025 06:17:10 +0000

Chimichurri is popular in Argentina, Chile, Paraguay and Uraguay. You’ll find a bowl of this sauce on all restaurant tables and home kitchen tables. Originally a sauce made by the Gauchos, the cowboys of the Pampas who herdwd cattle it has become popular outside of Argentina as well. I always have a jar of the homemade stuff in my fridge, this is good on almost anything savory. The Argentines are beef eaters and this sauce is always at any asado, or barbecue. along with lots of red Malbec wine

By: Lis Walker

Lis Walker — Mon, 17 Feb 2025 20:47:35 +0000

This recipe uses lemon juice and vinegar. Usually it is only made with vinegar to give it that tang. It is so delicious and brightens the flavor of meats and fish. Can also be spooned onto baked or fried potatoes.

By: Greg

Greg — Mon, 03 Jul 2023 12:34:37 +0000

I really wanted to try this on swordfish steaks, but no parsley at the store, and I didn’t want to run around to find some so I just went with cilantro. I used a large bunch and cut the other ingredients in half.

I would definitely make again, and maybe even use the parsley!

By: Sandy

Sandy — Sat, 18 Feb 2023 17:34:49 +0000

Fantastic. I did use mint instead of oregano because my beef rub was smokey. The leftovers were great on sliced chicken breast 2 days later.

By: Karen Davis

Karen Davis — Wed, 13 Oct 2021 00:24:11 +0000

No one has said anything about the cilantro? Do you use both parsley and cilantro.

By: Alethea

Alethea — Sat, 29 May 2021 20:57:16 +0000

Perfect!