Reviewed: Oct. 22, 2009

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.

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jennifer

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Reviewed: Oct. 5, 2009

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!

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Dawn

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 26, 2009

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!

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JessiGuest

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 23, 2009

yum!! couldn't stop eating this ! started with the pork tenderloin and then on everything else! easy and delish!!! THANKS for a keeper!

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dfwfoodie

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Reviewed: Jul. 28, 2009

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.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jun. 30, 2009

To die for!! As my dinner guest said, "I'd eat a bale of alfalfa with this on it!"

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cindy kemp

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Reviewed: Jun. 17, 2009

Fantastic marinade for grilling steak. Beautiful dipping sauce for bread! A must try condiment

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Steve

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Reviewed: Jun. 15, 2009

Good! Served over "Marinated Flank Steak." Makes a LOT of sauce. Note: I don't know if my dried oregano was expired, but next time I would omit it or use fresh. It never really got "soft," even after a couple days in the fridge, and gave the sauce a bit of a gritty texture.

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: May 2, 2009

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..?

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Apr. 25, 2009

Simple. Easy. Tasty. Healthy. It was recommended to go with a roasted chicken I was making, and it complimented it perfectly.

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oatmeal1975

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Reviewed: Apr. 22, 2009

I added extra parsley and green onions (they were about to spoil). The oregano taste is strong, so I would decrease that next time since I'm not a huge fan of the flavor of oregano.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 6, 2009

This sauce is so simple and so good; I can't stop eating it! Delicious on bread, and I hope there is some left for our steaks tonight. I did use cilantro, lime juice, apple cider vinegar, and threw in a jalapeno pepper. I forgot the cumin, and didn't have oregano, but it's fantastic. Will definitely make this again.

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Chantel G

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Reviewed: Mar. 15, 2009

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!

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 24, 2009

My husband loves this as a dipping sauce with grilled hanger steak.

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Jenn Bad

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Reviewed: Feb. 6, 2009

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.

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Michiko

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Reviewed: Jan. 22, 2009

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!

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Nikki

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Jan. 18, 2009

It was simple and tasted great. Only took about 2 min to make and it was a total hit at the dinner party.

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DGonzales

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Reviewed: Jan. 17, 2009

Sorry, but I didn`t like this sauce at all. I love Latin American cuisine, but just Argentinian and Uruguayan cuisine I don`t know so well. I have never tried chimichurri sauce before. I tried this recipe and all we could taste was olive oil. Maybe if use this sauce as a marinade it will be good.

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amanecer

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

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.

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