Chimichurri Sauce recipe Epicurious. This may not be chimichurri (what do I know, I'm a white girl from Canada, tell me it's chimichurri, it's chimichurri) but it sure is delicious.

Even Canadian white gurls kniw delicious.)This is awful- it tasted like vinaigrette. A sad waste of fresh herbs and money. I wish I could rate it lower. From the reviews posted it would appear that this is not an authentic chimichurri recipe but I've made this many times for family and friends and all have loved it. Olé! Loved this recipe!! At first i was scared because it was a little strong but wow it was amazing with my churrasco.

Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are. A fresh, green herb sauce, speckled throughout with flecks of spicy chili, is the perfect complement to starchy potatoes in this simple but flavorful dish.

It didnt over power it like other chimichuris do. Will be making it again. This is not chimichurri. The chimichurri does not have cilantro, cilantro is not a common herb in Argentina, and we do not use cumin for chimichurri. Chimichurri has parsil, garlic, ají molido (sweet chile pepper crushed), thyme, paprika (pimentón), olive oil or vegetable oil, salt and vinegar.

This is not chimichurri. The chimichurri does not have cilantro, cilantro is not a common herb in Argentina.

Chimichurri has parsil, garlic, ají molido (sweet chile pepper crushed), thyme, paprika (pimentón), olive oil or vegetable oil, salt and vinegar. I agree with Rtarraf comment, this is not chimichurri.

• Get Simple Sirloin Steak With Chimichurri Recipe from Food Network.
• No summer grill is complete without my Marinated Skirt Steak with Chimichurri! Absolutely delicious and so flavorful! I told myself I would never put a skirt steak.

Too saucy, chimichurri has more texture. Don´t use the name for a completely different issue. Made, tasted and threw out. Next time I will not add any cilantro and I will add vinegar and cumin a little at a time and taste each time, since the problem with this recipe seems to be proportions! Madam did not care for this at all! This is not real Chimichurri. In Argentina, they never use cilantro and it mixed by hand not a blender.

That makes it an emulsion not a sauce. It should be clear, not creamy.

I chop the parsley and garlic in my food processor if I am making a large batch but for small batches I use a knife and it is done in a snap. Loved this! I used a little more red wine vinegar and equal parts cilantro and parsley. This was the most horrific recipe ever. This recipe brings incredible shame to what is otherwise an amazing concoction of herbs meant to adorn delicious food. The poor innocent dishes and taste buds that will be assaulted with this abomination, which is somehow overly sweet and bland all at the same time, deserve better.

Far better. I minced the cilantro and parsley. I used some dry oregano. Since I don't like too much acid, I used lemon juice and just put a reasonable amount of olive oil. This was perfect as it came out quite nice and you can taste the herbs. I am glad I did not purée as sugggested by recipe. I would try again for sure. This was our salmon topping and it was delicious,Used 1.

Turned out great! As the recipe is posted - however - I am not so sure.

I think rice vinegar is supposed to be milder than wine vinegar. The Best Pound Cake Recipe. I loved this recipe.

This recipe turned out disgusting, and I had to throw it all away. Way too much vinegar in this one. Find another recipe if you want to make chimichurri. This is a soupy mess!!! So much oil - it's drowning in oil! Don't use 1/2 cup. I wish I read the reviews first!

It is indeed way too acidic. I also was lazy and did not dry the parsley and cilantro leaves after washing which I think makes for a runny chimichurri. I like it at restaurants when the chimichurri is chunkier.

Agree that it turned out quite acidic, yet we couldn't stop eating it! I'm going to follow the advice of easing up on the vinegar.

TOO MUCH VINEGAR! CHIMICHURI IS NOT SUPPOSED TO BE THAT ACIDIC THIS IS A WARNING! I HAVE EATEN CHIMICHURRI FOR YEARS AND TOOK ONE LOOK AT THIS RECIPE, SERIOUSLY! Delicious. Rather than using ground cumin, I toasted some seeds and ground them myself, more flavour. Also, I added mint since I was serving it with grilled lamb. Will make it again for sure, but might lighten up on the garlic. Crazy awesome and easy to make.

I didn't remember to pick up red wine vinegar so I used lemon in it's place. It was still crazy delicious. I also used an immersion blender to mix it up and that was an interesting experience. This was delicious! The only thing I changed was that I added lemon zest to it - I found it just needed a little lightness.

I have no idea how it compares to other Chimichurris, as I have never tasted one in my life, but I absolutely loved it. I served it with pan roasted Pork tenderloin. I have a severe beef allergy and so I am always trying to find ways to change up pork and this was perfect! Thank you so much for the recipe!

Recipe: Grilled Shrimp Skewers with Chimichurri. If you're looking for something other than chicken and burgers to grill, shrimp is the answer. When grilled with an herby, garlicky chimichurri sauce that doubles as both a marinade and a dipping sauce, shrimp skewers have enough bold flavor to make you feel like a kitchen rockstar, even though they only take five measly minutes on the grill to cook.

Serve them for dinner on a busy weeknight or as a fast and fancy appetizer at your next grilling party. Don't be surprised if you come back to this recipe over and over again. Superstar Chimichurri. We've sung the praises of chimichurri before because this South American sauce is such a versatile tool in the kitchen.

While it's usually served with grilled beef or chicken, its combination of fresh herbs, garlic, bright vinegar, and citrus work just as well with sweet, briny shrimp. This no- cook sauce just needs a quick buzz in the food processor or blender, and it can double as both the marinade for the shrimp and for serving with the cooked skewers.

I love chimichurri sauce so much that I usually make a double batch, as it stores and freezes extremely well for when I need a quick sauce or marinade. I love the taste of grilled lemons, so each skewer gets a lemon wedge as an anchor.

The lemon wedges char and caramelize just a bit on the grill, making them super- juicy and ready to be squeezed over the grilled shrimp before digging in. Serves 4 as a main dish. Place the parsley, oil, oregano, lemon juice, vinegar, garlic, 1/2 teaspoon of the salt, and red pepper flakes in a blender or food processor fitted with the blade attachment.

Pulse until it forms a chunky paste. Transfer 3 tablespoons to a large bowl. Transfer the remaining chimichurri to a serving bowl. Add the shrimp and remaining 1/2 teaspoon salt to the large bowl and toss to combine. Let sit for 1. 5 minutes. Meanwhile, prepare an outdoor grill to high (4. F to 5. 50°F). Thread a lemon wedge through the rind onto a skewer and slide down to about 1/2 inch from the end.

Thread about 5 shrimp onto the skewer, skewering each shrimp twice (through the tail and head ends) and spacing them evenly. Place on a baking sheet and repeat with skewering the remaining lemon wedges and shrimp. Place the skewers in a single layer on the grill without touching (grill in batches if needed). Cover the grill and cook until grill marks appear on the bottom, about 4 minutes.

Flip the skewers, cover, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a serving dish and serve with the reserved chimichurri sauce. Recipe Notes. Buying shrimp: If using frozen shrimp (which I actually prefer), thaw overnight in the refrigerator or under cool running tap water if using immediately. Make ahead: The chimichurri can be made and stored in the refrigerator for up to 4 days or frozen for up to 2 months. Let come to room temperature before marinating the shrimp.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.