Recipe by ryalibertino
"This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!"
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fresh lemon juice
minced fresh parsley
chopped fresh basil
chopped fresh thyme
chopped fresh oregano
Salt and ground black pepper to taste
this is the BEST sauce ever!! We've been to Aruba, Mexico, Costa Rica and Argentina in some of the best Argentinan restaurants and this is the best representative of the chimichurri sauce
it was good but not enough acid... added more lemon juice and a touch of vinegar...
so easy! i threw everything in the food processor and it was so delicious.. though next time i might cut back a little on the lemon, it was a bit sour!
Yum! I'm no expert on chimichurri, so I won't even pretend to be. I am, however, somewhat of an expert on deliciousness - and this has it. Thanks!
So delicious - you can put it on ANY meat. And I like to freeze it in ice cube trays (like pesto) then you can take out single servings when you want.
I didn't have parsley but I did have two bunches of cilantro so I gave it a shot and OMG, the very best sauce on fish, chicken and steak!
**UPDATE** I mixed a quarter cup of this in with two cups of alfredo sauce and put it on pasta, very delicious!
Delicious! I served this with grilled steaks. This was a great way to utilize some of the herbs from my garden. Thanks for this recipe!
This was AMAZING. I had never really had chimichurri until it was server at the cafe at my work last week. I fell in love and had to make some at home. I think this recipe is slightly different from the one they used at work (they used grapefruit juice which would also be fun to try) but this recipe is outstanding regardless. I served it at room temperature on top of a pork shoulder that I cooked in the slow cooker for 6 hours with hawaiian sea salt and liquid smoke. This would be fantastic on beef or pork, and plan to try the leftovers on steak this weekend. I'll be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 127
** Calories from Fat: 122
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