Chef John's Chimichurri Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Deb Cusick
Reviewed: Dec. 9, 2014
Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, and minces garlic. Now pack the fresh herbs carefully into the jar. Put the rubber ring, blender blades, and screw base onto the top of the jar. Tighten securely. Blend according to instructions. Remove the blender blade assembly and cover with a regular canning jar lid and band. Refrigerate until ready to use.
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Cooking Level: Expert

Home Town: Wethersfield, Connecticut, USA
Living In: Reno, Nevada, USA

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Reviewed: Nov. 22, 2014
Delicious. Served with roast beef.
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Cooking Level: Expert

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Photo by twinkletoes
Reviewed: Oct. 5, 2014
To give this recipe a 5 stars is an injustice. It really deserves 10 stars! I made this last night to go with a slow cooked beef shank in a wine reduction. It was amazing!!! The only thing I did differently is add more garlic because we like extra garlic. Other than that, this recipe is good to go as is. My boyfriend and I enjoyed it so much, we ate the whole bowl. Couldn't stop. It was THAT good. Thank you, Chef John for sharing such a fantastic recipe. We very much enjoyed it! No doubt we will be making this again very soon.
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Photo by twinkletoes
Home Town: Harlingen, Texas, USA
Living In: Tucson, Arizona, USA

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Reviewed: May 21, 2014
Wow, this was perfect. I always make chimichurri and usually just eyeball ingredients, taste, and add as needed. I followed this recipe almost exactly ,i tasted it and it was perfect! I didnt have to add anything! I only had 2 tablespoons of white wine vinegar and didnt have fresh oregano so I used about a few shakes of dried oregano. It was such a perfect balance of flavors. This will be my go to chimi recipe from now on!
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Photo by jolyn13

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: May 8, 2014
Made it last night, and it was delicious! I couldn't find my regular recipe, and this was a great substitute! Since I didn't have white wine vinegar, I used an equal measure of rice vinegar and a little bit of lemon juice. I also used powdered garlic and dried oregano instead of fresh (definitely recommend fresh garlic if you have it in the house, but powdered worked fine as well.) This chimichurri was beautiful on top of grilled chicken breast, and tasted amazing!! (As for sides, we used roasted asparagus and mashed sweet potatoes with mini marshmallows, just for fun!) Thanks Chef John!
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Reviewed: Feb. 5, 2014
A great sauce chef.. added a little roasted garlic to emulsify lightly... Cider vinegar instead of champagne vinegar. I love the fresh cilantro and cumin... Great job chef...
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