44 Reviews of Chimichurri

From: Chef Niki

On Jul 15, 2002

This is the best chimichurri I have ever had!My boss whi is from argentina served it at a bbq and didn't follow a recipe so it was very hard for me to reproduce,ahhh but now I can.We use it on ribs,steak,bratwurst and alot more.I have made many copies for our friends as they all love it. Many thanks Chef Blade!!

From: JustJanS

On Mar 30, 2002

I first looked at this because of the name! It's a great marinade/sauce, with lovely fresh herby, garlicy zingy flavours. We had it on T.bone steaks, but I also put it on a chicken breast fillet for our non red meat eater. Fantastic Chef Blade! Couldn't stop "taste-testing" it.

From: Cathy G.

On Jul 12, 2004

This is wonderful slathered on bread and toasted! I used regular curly parsley and fresh chopped oregano-I'll be making this often.

From: Chef #771062

On Jul 2, 2009

Just made it for dinner, I kept adding more and more to my plate. Finally I brought the food processor bowl over to the table to save the trip. I actually topped it over a simple baked tilapia and it was great!!! It was tangy and fresh and summery. I loved the raw red onion. My only teeny tiny comment is the prep time, with preminced garlic this only took me about 5 minutes to make!

From: Lizzie-Babette

On Oct 29, 2003

Wonderful!!!!! I was determined to make this to marinate a nice London Broil, even though I didn't have fresh parsley or red onion. I used dried parsley and yellow onion, and it was killer! We enjoyed this tremendously, and as other reviewers have mentioned, will be using this on other steaks and chicken. It's so easy to make, too. Chef Blade, this is a winner!

From: SkysMama

On Apr 6, 2005

What a great marinade & sauce!! It was very fresh tasting, but not overpowering. I marinated a flank steak in half of it for 2 hours and then grilled it. I served it with grilled mushrooms, red peppers and red onions, basting with the Chimichurri while it was grilling. I served the rest on the side. YUM!

From: Chef #332713

On Jul 10, 2006

AMAZING! I live in S. Fla and have had the honor of eating at several latin american restaurants that have really good chimichurri sauce. But this-BY FAR-is better than anything I have had in any restaurant. I HIGHLY recommend recipe to anyone!

From: VegSocialWorker

On Jan 7, 2006

Fantastic! Super easy and really, really tasty. I tasted garlic for two days after eating it (which is a good thing!). Used as a marinade and sauce for grilled tempeh. Served with a side of smashed red potatoes and steamed brussel sprouts. What a great meal. This recipe is absolutly a keeper. Can't wait to try it on other foods. Only change I made was using lime instead of lemon. Thank you!

From: Ilysse

On Jul 18, 2006

Marinaded a skirt steak in this. I made the sauce last night but the steaks were frozen so I let them thaw till this morning and they marinaded all day. I saved some sauce aside and poured it over fresh sliced tomatoes. This was wonderful and I will be using this as a basic dressing from now on. It really can go on anything. It didn't over power the meat (we don't usually like our meat to be sauced.) but added a bit of that somthing special. The only thing I did differently was not add the onion. I just overlooked it in the recipe. I don't think it was missed and probably will never use it. Oh, and I didn't use a food processor, just chopped and whisked. Thanks for a great recipe. — May 30, 2006 I wanted to update. Saturday morning I dropped this in the food processor (w/o the onion) and it became a much thicker sauce then when I did it by hand, like a pesto. I'll be making this in the food processor from now on. I spooned it over 4 chicken leg/thigh pieces and let it sit in the fridge all day. Then, I popped them in a 375F oven and let them bake for about 45 min. The smell was amazing and the taste was light but wonderful. Served with a salad this was a great meal after a hot, hot, hot summer day. Thanks again for posting this.

From: lilzoey

On Oct 25, 2006

Prepared for a party and two MEN asked for the recipe!! Absolutely perfect!!