DiningBuzz! - Anyone have a great Chimichurri recipe?

Been addicted to that stuff ever since Buenos Aires :)

I usually make it from scratch. Tastes like heaven!!

I usually make it from scratch. Tastes like heaven!!

I think the question asked should have resulted in your sharing your recipe.

Telling everyone you make a great one but not sharing the recipe is akin to a kid walking up to his pals and announcing that he has a secret, but he can't tell anyone what it is.

An Argentine co-worker gave me the following recipe, although she was very clear that this is what her family likes, and that every family has their own variation. Many versions have much more oil, and just the flavored oil is used and the solids are either strained out or left in the bottom of the container and topped off with more oil for the next meal.

Here goes (all total approximations):

In a food processor, combine:

1 bunch parsley (chop off and discard the woody stems. Tender stems are ok.)
3-5 cloves raw garlic
juice of 1 lemon (buy 2 lemons, you may need more at the end)
pinch of oregano (fresh or dried)
aji molido (or red pepper flakes) to taste
enough olive oil to make a thick paste

Process until smooth, scraping down the side of the processor once or twice.

Add salt and additional lemon juice to your taste. Let stand for at least a few hours for the flavors to meld-- I think she would leave it in the fridge overnight prior to serving. We would just spoon the stuff over grilled meat and it was fantastic.

Just a note that it is italian/flat-leaf parsley one needs to use and not the curly leaf variety.

Some use white/clear vinegar instead of lemon juice cited above for the acid.

I use this recipe. I generally put in more (red wine) vinegar and less oil.

http://simplyrecipes.com/recipes/chimichurri/

I have also made it with half cilantro/half parsley --- yum!

I have also made it with half cilantro/half parsley --- yum!

Had it tonite in olive oil as well.. Used the Chimchurri on my Rib Eye Steak..

Get it if visiting Fairmont Mayakoba.. La Brisas Restaurant overlooking the coast of Riviera Maya..

I think the question asked should have resulted in your sharing your recipe.

Telling everyone you make a great one but not sharing the recipe is akin to a kid walking up to his pals and announcing that he has a secret, but he can't tell anyone what it is.

^

An Argentine co-worker gave me the following recipe, although she was very clear that this is what her family likes, and that every family has their own variation. Many versions have much more oil, and just the flavored oil is used and the solids are either strained out or left in the bottom of the container and topped off with more oil for the next meal.

Here goes (all total approximations):

In a food processor, combine:

1 bunch parsley (chop off and discard the woody stems. Tender stems are ok.)
3-5 cloves raw garlic
juice of 1 lemon (buy 2 lemons, you may need more at the end)
pinch of oregano (fresh or dried)
aji molido (or red pepper flakes) to taste
enough olive oil to make a thick paste

Process until smooth, scraping down the side of the processor once or twice.

Add salt and additional lemon juice to your taste. Let stand for at least a few hours for the flavors to meld-- I think she would leave it in the fridge overnight prior to serving. We would just spoon the stuff over grilled meat and it was fantastic.

:D Awesome! ill be trying this tomorrow!

First time I had Chimmichurri was in Amsterdam at a little Argentinean steak place just off the Damm. Great stuff. Thanks for the recipes.

First time I had Chimmichurri was in Amsterdam at a little Argentinean steak place just off the Damm. Great stuff. Thanks for the recipes.

So generally Chimmichurri is used on steaks.. I'm new to this having had it served at the fine dining restaurant at Fairmont Mayakoba..

Is it generally served for anything else?

So generally Chimmichurri is used on steaks.. I'm new to this having had it served at the fine dining restaurant at Fairmont Mayakoba..

Is it generally served for anything else?

Cant see why you couldn't use it for whatever you want, but it's yummy on a great steak

Cant see why you couldn't use it for whatever you want, but it's yummy on a great steak

I agree.. usually I'll have steak sauce.. but the Chimmichurry was very tasty and satisfying..

So generally Chimmichurri is used on steaks.. I'm new to this having had it served at the fine dining restaurant at Fairmont Mayakoba..

Is it generally served for anything else?

Its generally served with steaks, but I like to use it for dipping the bread that comes before the steak. I also have used it as a vegetable marinade (before grilling) and with chips when I ran out of salsa.

Its generally served with steaks, but I like to use it for dipping the bread that comes before the steak. I also have used it as a vegetable marinade (before grilling) and with chips when I ran out of salsa.

Used it on my whole snapper fish yesterday at El Puerto, Fairmont Mayakoba Riviera Maya.. 4 diamond AAA

And the waiter suggested it wasn't a faux pas.. these guys are serious about the cuisine.^

So generally Chimmichurri is used on steaks.. I'm new to this having had it served at the fine dining restaurant at Fairmont Mayakoba..

Is it generally served for anything else?

Funny, sometimes I just eat it as is. Kinda reminds me of Tabouleh