Originally Posted by
TMOliver
Ditto mincing, especially using Italian "Flat leaf" instead of the cute but bland "Curly" variety. I suspect that the classic South American versions likewise may omit vinegar, but I like a squeeze of fresh lime juice in mine...
I forgot to mention the parsley. I also know some people who add a touch of mayonnaise to theirs. Also the guy who owns the parrilla where we sometimes get a cooked chicken from uses a secret formula....he wouldn't tell me what he put in it when I asked him although there is definitely some lemon in there.
A lot of the chimichuri here is made from dry ready mixed stuff which you just add some vinegar and oil.