Chimichurri

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Just like my father use to make! Perfect.

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It was very very good. I omitted the capers cause I am not too fond of the taste. The only other change I made to the recipe was instead of only 2 cloves of garlic I used 6. The only thing I will say is that it may have been a little too much olive oil so next time I am going to try 1/4 lime juice, 1/4 olive oil like a review below suggested.

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I've made this twice, with flank steak. On the second try I substituted lime juice for half of the olive oil. That brightened up the flavor and made the sauce, and steak, more lively. We will definitely be making this again, and again.

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Made it last night and served over broiled halibut. The only thing I did was omit the capers, and add fresh basil and oregano. It was heaven. It should taste even better today!

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Okay, so I modified it a little based on everyone else's reviews, however, here is what I did...I served it over grilled flank steak that I simply put garlic salt, fresh pepper, and a little extra virgin olive oil using tongs (never a fork to turn the meat...

I omitted the capers, added 4 cloves of garlic instead of 2, used only 1/2 tsp of Goya Lower Sodium Salt, used only 1/4 tsp of the red pepper flakes, used freshly ground black pepper (the full 1/2 tsp and used 1/3 cup of extra virgin olive oil. The rest of the recipe remained the same...(the bunch of parsley, the bunch of cilantro, and the 1.5 tbsp of red wine vinegar

I will definitely be making this again! Just loved it! Enjoy! :-

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this came together in no time at all when allowing the machine to do all the fine chopping and mincing! (and liked the cosistency better too. i used 1 teaspoon of salt and rinssed the capers-- it was still PLENTY salty. ALSO: watch the garlic! a little raw garlic goes a long way, and even though i know that, i like to try a recipe as written the first time around--next time will use a little less.

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We frequent an Argentinian restaurant and this sauce rivals theirs! Added 1 more clove garlic, and the leaves of 2-3 springs of oregano. Used as marinade and sauce on some beef tenderloin steaks... AWESOME!

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This recipe has been the best I've found so far from all the other Chimichurri recipes. It has the perfect balance of the all the herbs and olive oil, and greens that make it perfect to put on almost anything, meats, fish, rice, dipping sauce. It's one my most used ingredients in the cooking I do. For those that said it was too satly should try draining the brine of the capers or check the sodium content of the capers you buy. I've found the salt content can differentiate between various producers. This recipe works best in the food processor.

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We added a bit of basil in it believe or not, and it turned out great! Couldn't stop eating all out meats!

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True, very salty if you taste it on its own but when a small amount is added to your meat it is good. The capers gives it a very strong salty flavor and there is more salt on top of that. I will probably use less salt next time or no salt at all.