Your picture looks more like gravy than how I remember chimichurri. After eating this down in Miami, I was so happy to learn how to make it at home. Used fresh parsley and learned that the flat leaf variety probably works best, fresh oregano, small amount of fresh cilantro red wine vinegar, fresh squeezed lemon, and extra garlic (pressed). Also added finely chopped red pepper and onion. The key is to balance out the salt with the amount of vinegar and lemon juice you use. In my opinion, this should be made well ahead of time so that all the flavors can mesh. I served it with roasted pork but Im sure I can eat it with anything!! Love love love it and look forward to making it over and over again! it is GREAT with slightly warmed pita bread eaten like tabouli! Mmmm. This will surely be a staple at our house!
Next time I may add some diced tomato to the mix!
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Your picture looks more like gravy than how I remember chimichurri. After eating this down in...