Comments on: Chimichurri Sauce

By: Petrina

Petrina — Sat, 26 Apr 2025 11:44:10 +0000

I used carrot tops to make mine, instead of parsley (hate wasting stuff) Absolutely delicious

By: Kate

Kate — Tue, 23 Jul 2024 10:43:50 +0000

In reply to Dee Morris. Sure, you could try that.

By: Dee Morris

Dee Morris — Mon, 15 Jul 2024 16:37:29 +0000

Made the chimichurri sauce this weekend and loved it on chicken and eggs! I was expecting the final product to be a bright green, and instead it was muddy looking, I’m guessing because of the red wine vinegar? Do you think substituting white wine vinegar would result in the same taste but keeping the bright green?

By: Kate

Kate — Fri, 05 Jul 2024 11:45:20 +0000

In reply to Karen. I'm excited you enjoyed it, Karen! Thank you for your review.

By: Karen

Karen — Thu, 04 Jul 2024 20:29:33 +0000

This sauce is delicious. I used it with the chickpea recipe and it’s just what I needed for some protein with fresh flavor. Excellent.

By: Jojo

Jojo — Mon, 09 Oct 2023 19:20:06 +0000

I just made this: easy & DELICIOUS! A great way to utilize all the parsley in one grocery-store bunch. Thanks for sharing.

By: Kate

Kate — Fri, 06 Oct 2023 19:35:35 +0000

In reply to Vasantha. You're welcome! I'm glad you enjoyed it.

By: Jean Balahura

Jean Balahura — Thu, 05 Oct 2023 22:06:47 +0000

We use to use it on our chimichurri quesadilla with feta and mozzarella cheese mix.
Thank you for all your great recipes.
Jean

By: Vasantha

Vasantha — Thu, 28 Sep 2023 11:05:01 +0000

Dear Katie, Thank you for this lovely, yet simple classic Chimmichurri sauce recipe without Oregano (which I’m not overly fond of). Your recipe sounds ideally suited to my needs. It’s also extremely versatile from your description. Can’t wait to get home and try it out ! (Am presently in Rehab, after a total knee replacement last week; but have been checking recipes here that I didn’t have time to look for, when I was always busy earlier with my daily routine !!) So glad I found your recipe. If you have any OTHER sauce-recipes you could perhaps share, I’d be delighted to see them too.
Thank you so much again. Be well and may God bless you.
All my best, Vasantha
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By: Sam

Sam — Wed, 24 May 2023 21:37:08 +0000

Honestly there’s no need for a food processor. It’s quicker/easier if you have one, but I don’t, so I went ahead with it by hand. It’s still delicious, there are more texture variations bc I’m good, but I’m not a machine lol; and I’m just really proud of the result. I mean, a fair amount of work went into it after all, plus I roasted my garlic first bc I wanted that specific flavor. Tbh it’s getting a little bit irritating how much cooks are relying on “the kweez” to do most of the work, when all it requires is solid knife skills (& a really sharp blade). (I also do that myself on a whetstone & yeah, I do take that extra measure of pride in my food bc of all the by-hand work that goes into it!) enjoy this bc it’s good (although I just looked up a rough outline of ingredients bc I had my own recipe in mind & this one has been adjusted way too much to ever say yeah this recipe was delicious when I didn’t bother to follow any recipe instructions. So bc of all the adjustments & hand work I can’t really leave much of a rating…I’ll give it a couple stars for the ingredients. Thx-bye