Reviewed: May 24, 2012

Soooo Gooooodd!! I tweaked the recipe a bit and used parsley and cilantro and extra garlic.. Family loved it!! Will try it on fish next..

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Reviewer:

shelle97

Cooking Level: Expert

Reviewed: May 21, 2012

Absolutely delicious with Flank Steak. Perfect! My husband raved about it, and he's not normally a side sauce kinda person. But he loved it.

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Reviewer:

zulisha

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: May 14, 2012

This was delicious! I used cilantro instead of parsley, used half the amount of red wine vinegar, and a dash of hot sauce...it turned out amazing!

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Reviewer:

Sherri

Reviewed: May 8, 2012

ok, I'm not sure if this is the chimichurri sauce that INDRIANI said she served with her Allrecipes recipe for Simple Whole Roasted Chicken, but it's the one I chose to make and serve with it. WOW! I have made her chicken recipe several times since I discovered it and this chimichurri sauce takes it up a notch! It added such a nice, fresh element to the dish! SO glad she suggested it!!!! Thanks, INDRIANI !!!!!!!

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Reviewer:

traceyposner

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: May 6, 2012

Marinated a flank steak and it was delicious! Would definitely make again.

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Reviewer:

CAIRE

Reviewed: Mar. 1, 2012

Excellent - served it twice to family and friends before and they enjoyed it a lot and have asked what was in it.. I've made it using parsley and also substituted with cilantro... both are very good but my personal preferrence is with cilantro.. I also add a little bit more garlic as others have mentioned.

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Reviewer:

itangoh

Reviewed: Feb. 26, 2012

I used italian parsley, 4 garlic cloves, 1 tsp of red pepper flakes instead of pepper sauce (could have used a bit more) and it was the hit of the party. I blended all of the ingredients except for the parsley first and hand chopped the parsley. Then I added the parsley and pulsed for a bit until incorporated.

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Reviewer:

jackie

Reviewed: Feb. 25, 2012

For a long time I've been looking for a recipe that would resemble the authentic chimichurri served in Argentina. This is it!!!! PERFECT! My whole family was so happy.

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Reviewer:

Aniette

Cooking Level: Intermediate

Living In: Spring, Texas, USA

Reviewed: Jan. 19, 2012

This is wonderful on beef. I just loved it so much. My friend from Argentina really enjoyed it and her husband ate so much and loved it so I sent the rest home with him. To me that was a great success and I was so pleased to treat them to something they really enjoyed. Thanks for the recipe!

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Reviewer:

Deanna Foote

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Sep. 14, 2011

Used this as the base for making chimichurri for the first time ever today. Tasted great and very similar to one that I have at my favorite steakhouse. The key for me was to use more of all the other ingredients except olive oil for a higher concentration level of flavors. I would also suggest making this hours, if not a day, ahead of time to fridge and absorb. Parsley recipes have that tendency as tabouli is best served that way as well.

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