Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats!
Most recipe sites will swear that their Chimichurri is the best, most authentic chimichurri, and use words like ‘genuine,’ ‘real deal,’ or whatever words they can use to move up in Google search results. The truth is, there are so many variations in the world of Chimichurri, that it’s now difficult to say which is the closest to the most authentic recipe there is.
Wait. What is Chimichurri you may be asking? Chimichurri is a loose oil-based condiment used to accompany barbecued meats or churrasco.
How can I be so sure that THIS chimichurri is an authentic recipe? Simple. I asked my dad who is Uruguayan born and raised for the first 40 something years of his life, and one of the best cooks I know. He is sharing HIS recipe for chimichurri that he grew up with — and that I grew up with — for you. A version from way back in his time of 1935… and you can’t get any more authentic than that!
My dad, who has recently been diagnosed with late stage cancers, was sitting with me here at home last week, sharing chimichurri stories from his teen-hood and early twenties: his memories of barbecuing churrascos on HUGE old cast iron plates over open fire, and finishing the afternoon off with a street gamer of soccer. No internet. No phones. A time of pure happiness, while struggling with third world poverty. A time he now cherishes.
It was one of the best moments we’ve had together, and we’ve shared so many through the years, but this one was extra special with his recent diagnosis and the uncertainty of where we’re all headed.
So, I ran into the kitchen to start making his version and fired up my cast iron pan, while he watched over me, telling me HOW to chop and how much to use of each ingredient, and his advice of starting with a little of the strongest ingredients (like garlic, salt, and chili), then slowly adding more until reaching your desired taste. You can’t fix what there’s too much of. There’s no hiding with chimichurri. Start small and add gradually.
Now, every time I see a chimichurri recipe on the internet, I cringe a little. Not because they’re loaded with ‘wrong ingredients’, but because they’re processed to an all out puree in blenders and food processors. What is supposed to be a loose, oil based condiment becomes a herbed mash, which is more like eating baby food with your churrasco, rather than a beautiful silky condiment that drips over your steak or chicken or fish.
No, no no bueno.
Now, I’m NOT saying that this is the ONLY way to make a chimichuuri and don’t believe any one else’s recipes, EVER. I’m not THAT type of blogger. But, what I AM saying is, if you’re looking for an old-school style chimichurri recipe with beautiful flavours, then this recipe is for you.
Food processors….be gone.
- Finely chop your parsley before you start. I usually get a large handful, wash and finely chop, then measure. (My father doesn’t measure, he eye-balls, but you get the idea.) If you don’t have enough, grab a bit more, and chop again until you have the right amount.
- If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like more, add more.
- Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili. It’s up to you. This is my father’s version and one we love. We hope you love it too!
- Fresh red chili is optional. We use a whole large chili, but you can use half, or none at all. You an also substitute it with 1-2 teaspoons of dried red chili flakes.
- Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution. We don’t recommend balsamic or white vinegar.
Watch how we make it on steak here!
Authentic Chimichurri (Uruguay & Argentina)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 3-4 cloves garlic , finely chopped or minced
- 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1 level teaspoon coarse salt
- pepper , to taste (about 1/2 teaspoon)
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
Ok. Durante años he usado esta receta como base para mi chimichurri. Soy Español, así que perdona las pequeñas atrocidades que voy a describir a continuación. Añado una Shalota, uso Vinagre de Sidra, reduzco la sal a la mitad y, en su lugar, pongo 1/4 de paprika dulce ahumada y 1/4 de paprika picante ahumada… la prueba de sabor la hago con un trocito de buen pan, y voy ajustando (como buen Español, mi proporción de aceite es mayor…)
Es un placer, para mi, conocer a tu padre a través de esta receta.
Monica Pileggi says
This was excellent and went well with my husband’s Brazilian Picanha steak that he made for a dinner party. Everyone loved it. I had dried chili flakes on hand, which worked out very well. I can see using this on other types of meats and even chicken.
Wish I have had a comparison to make as never had chimichurri before to be honest ( I know… crazy!) but this tasted great! used fresh instead of dried oregano.. hope thats ok!
I have lived my life thinking Chimichurri was only made with cilantro. And I can’t eat cilantro. I made this and just couldn’t believe how amazing it was. I did it on a TikTok video over a pan seared strip. Served it later that same day over a pork tenderloin roltini. And I’ve spoon it over a number of grilled goodness since. Thank you!
I had a steak in St Augustine with chimichurri sauce a few years ago. I loved it and since then I have been lookuing for a good chimichurri recipe. My search is over! I have made it a few times just as directed and after a few hours of sitting, I could drink this stuff it is so good. I’m lucky if I have enough when the food is ready becuase I have to keep sampling it. I use it more like a sauce that I spoon over my cooked steaks and chicken breast.
Jinni Discher says
This is wonderful! I add cilantro sometimes if I have it. We pour it all over the plate! It’s great on mashed potatoes!
This Chimichurri recipe is fantastic, I loved it! As an uruguayan I approve and strongly recommend it! 😉
This was soooooooo good! I’ve made it at least 3 times. The first time I didn’t have oregano so I used cilantro, it was still really good so I just kept using it. Thank you for this, I’m using it on my fried red snapper fish next!
This looks delicious. What kind of red chili is everyone using?
Brett Flournoy says
would give it six stars if! This is beyond a favorite, it is a game changer. I made a double batch of sauce and we have very little left, but I put a dollop of it in scrambled eggs this morning….oh my. Simply fantastic. And elegant, yet casual.
This is delicious! I have made it twice now and love how it kicks up chicken and steak. Thank you for all of your great recipes, this one included.
I tried a different recipe with lemon juice instead of red wine vinegar and it was just aweful.
This is amazing. I made it as is first and loved it. Hand cut is the way to go!
Second time I made it I added shallots, cilantro and used red bell pepper for color
Still amazing!! This will be forever remembered!
Awesome recipe! Have been eating/loving Chimichurri for years but now I make a double batch of this recipe weekly as there’s a few friends who want it too.
For my taste I tend to drop the salt and the vinegar a little at first and up the garlic and chili (depending on the chili) and let it sit for at least an hour and then add to taste.
We use it on any meat, eggs even spooned into half an avocado for an awesome snack. With all the Tastiness and health benefits of Olive oil, parsley and garlic I end up eating this straight from the jar.
Thanks so much far sharing this family gem. I end up sharing this page with everyone who tries it.
I tried this once and was really impressed. I decided to make it at a large family gathering of about 15 people. We had lots of options, chicken, steak, carnitas all marinated and slow cooked for house. Everyone kept complimenting the “Parsley.” Finally they joked, “we just had steak and carnitas…. but can’t stop talking any the Parsley.” Lol
Mistress Yoda says
It’s the best chimichurri i ever made! Thank you!
This is so, SO, SOOO good. I followed your recipe exactly, and used it to baste some skirt steak that I cooked in a cast iron skillet. I might have had a couple of spoonfuls of it while the steak was cooking, too. 🙂 Thanks to you and your dad for my delicious dinner! This is going into my regular rotation.
My new go to recipe for chicken. It’s very similar to chicken I had when I was in Colombia. My only change was: I could not find red chili peppers, so I used red pepper flakes and I seasoned my chicken with roasted garlic, onion powder, salt and pepper. Family loved it!!!!
Sun Bohez says
My husband and his brothers truly LOVED this!! They’re Italian and love eating this kind of food. I can’t even believe that we didn’t even knew it existed. It has all the flavours they love. Thank you very much for sharing ❤
Well, I almost gave up on Chimichurri. So many recipes out there. This is the one and only you’ll ever need. I didn’t have any red peppers, and the recipe doesn’t say exactly what kind of red pepper, ao I put a tablespoon of Aleppo Pepper in it. So good. My son, who hates ecerything green, tasted it with much coaxing, and he said it was giod, but wasn’t putting it on his steak. At least he tried it.
Without doubt the best accomplishment to go with steak, I’ve made this recipe a load of times since I discovered it! It goes down a storm if I’m making it for others too! Thank you!
I cannot smell, which upsets my ability to taste, but I made this. I added chipotle peppers, and people loved it! I cannot thank you enough for putting this out for others to enjoy!
Can’t wait to try this one. I’m smoking Beef chuck roast and pork shoulder and I’m going to do traditional North Carolina BBQ with half and street tacos with the other!
Excellent recipe! Is delicious, best chimichurri I’ve tried, so authentic
This sauce was by far the best one I have had. I went to a restaurant that called Graziano’s and they had this sauce to top on the steaks and I fell in love with it. I finally found one that’s exactly like the one I originally tasted. Thank you for the recipe and the story about your dad. Enjoyed to taste and read about it.
Lori B says
This was AMAZING! I didn’t have enough parsley so I used pars/cilantro combination. Blew it out of the park! Thank you so much. As my family raved about it, I shared your story of the post and your dad. Thank you for sharing. Now I’ll be making this to go along with Father’s Day dinner. Works for my father-in-law with his steak and my mother-in-law’s fish and will use it on the veggie kebobs. Got to keep everyone happy.
This is just how we make it. Have you tried authentic rice wine vinegar, it has a very tangy/bitey flavour yum. My children’s grandmother is a Uruguayan so I was taught authentically. It becomes a staple condiment over summer. One of my favourite ways to eat meat, bbg and covered in Chimichurri.
THIS WAS AMAZING!!
I cannot wait to make this again and again. I put it over my tri tip and it was nothing short of perfection. I made it an hour before cooking my steak so all the flavors could mesh. I followed the recipe exactly. Thank you for sharing something so delicious.
I have a friend who is from Argintina. He owns an Itilian resturant with a SECRET Argintinian menu. His chimichurri chicken and beef tastes just like this. LOVE the flavors!!! Thanks for the ricipe.
I was born in Argentina and this is exactly how my family made it!! My dad was a butcher in Argentina so we ate a lot of meat! So glad I found this recipe as it’s been a long time since I made some and wanted to make some for our Christmas dinner but didn’t recall how much to use of each ingredient and was too embarrassed to tell my dad 😉
This is fantastic! You can just stand in front of the fridge with a spoon and eat it, yes! We put wonton wrappers in the air fryer for chips and ate chimichurri and guac on them, so good. Great on flatbread, gonna try it on our pizza too. Make this, you won’t be sorry.
I made this a few weeks back and it was amazing! Can I ask if I make a big batch how long would it keep in the fridge in a sealed jar?
This is better than any chimmicurri I have ever had!!! I eat at Argentinian restaurants too but I stopped as they were using canola oil. I do recommend to follow the directions to use the coarse salt, I didn’t have any so i used fine sea salt and it came out a little too salty (but still edible and delicious). I would recommend using slightly less salt if you do not have coarse salt. I am putting this in the recipe book and it is my forever favorite chimmicurri- thank you for sharing your Dad’s amazing recipe.
Looks amazing… can I omit the chilli pepper or use green chilli for a less spicy result?
I see now what you wrote in the tips, thanks!
Cuando estabamos en Argentina tres anos pasado, comimos chimichurri – muy bueno! Gracias Karina.
Awesome recipe! I added 1/4 cup coriander add I had it in the fridge and I’m just eating a crooked salmon with chimichuri on top – delicious
I meant grilled not crooked 😝
Eddie J says
Wow, that was so fantastic with our BBQ tonight. Although I do believe the chopper put 2 long and 1 short chilli in!
Eddie J says
OMG! What an awesome recipe. Made it for a family bbq and was a smashing hit.
Thank you foe sharing this.
Our best to your Father.
This is a fantastic recipe! I agree that the red wine vinegar is mandatory to obtain the desired flavor. As with all cooking recipes, you can really just wing the quantities in order to cater to personal preferences. But the basic ingredients list and methodology guide you to a delicious result! My only addition is some minced shallot. Rave reviews from all who try it!
Absolutely divine!! First time trying Chimichurri and I’m in love. I made no changes to the recipe (followed it exactly as is) – absolute perfection.
I don’t normally leave comments, but, oh my goodness, this is simply amazing! Thank you for sharing this gorgeous recipe.
JANE L PEÑA says
¡Delicioso! I was looking for an authentic recipe. I absolutely loved your introduction to what chimichurri is and how it is a connection to your father’s childhood. God bless your father <3 I made the recipe to pour over left over roast beef and it elevated the beef. I didn't have the red wine vinegar so used apple cider and I didn't have the red chiles so used dried red pepper flakes and it was still good. I will make it again just as your recipe states. Muchisimas gracias a su padre y a Ud. 🙂 por su divino regalo.
So, can I use extra virgin olive oil or does it have to he regular olive oil? Does either or change the flavor of the final result?
This recipe looks great and I love the explanation. I have about 6 cups of chopped parsley from another project. I was thinking about making a large batch and giving some to family members while here for the holidays. How long does the chimichurri keep in the refrigerator? Would it last a few weeks/months considering the amount of oil?
I am not sure about the specific answer. But I found this website, and it says that it should be good for about 6 months
Jonathan Cohen says
Great, great, great recipe. Took me back to Israel where I first had chimichurri sauce at an Argentinian steak house. I’m not a cook (first time I ever bought parsley), but this recipe worked. I had a bunch of people over for a BBQ and everyone loved it!
Wil Williams says
Thank you for this one …..already Down in my note book..lol
The food processor, a Big NO NO for me this time and the chili, great idea!!!!
Blessings to your Dad.
This is the perfect chimichurri recipe I was looking for. Thank you!
Used yesterday over a roast beef and it was delicious (better than gravy!)
I LOVE chimichurri sauce and when we decided to make it at home I wanted something authentic. I found your recipe and followed your recipe and was not disappointed! So delicious! We’re doing the keto diet and needed a healthy way to add fat to our diet. This is perfect! Thank you!
Josue Girald says
So I have been doing this recipe for a while and it is the best so far! Just as he points out,real chimichurri is oily and full of big pieces of parsley. Using a blender is not for chimi. My wife eats it with a spoon while I am not watching,so I got to keep an eye on her. My kids love it and they agree this one is the best. Thanks for sharing!
Thankyou for this recipe. Can we use Apple Cider vinegar in place of red wine and the same quantity?
I accidentally used apple cider vinegar. It was just a bone-headed mistake and it was great. I didn’t realize my mistake until I was making notes for next time.
I make this all the time now. Delicious!
Sally Herman says
SO delicious. Really, best ever chimichurri I’ve ever tasted!
Neil Corke says
Thank you for sharing. Definitely the best recipe for this I have come across. Used serrano chillies from a plant in the garden.. Made a double batch for my beloved’s birthday BBQ. Was much more popular than the Bearnaisse!
Excellent! I don’t know how I ever went eating steak without this but I’m a changed person! I also used it as a marinade and it was fantastic!
Audrius Makauskas says
Simple, very simple but awesome recipe, thanks!
Jackie Casas says
I have been dreaming of Chimichurri since I left Montevideo! Thank you so much for your clear explanations and authentic recipe. This awesome. I’ve been making a jar of it every weekend. Muchas gracias!
This Chimichurri is awesome. I hope it isn’t sacrilegious to admit this , but I absolutely adore Chimichurri on scrambled eggs for breakfast – makes simple scrambled eggs into a very special and tasty brunch! Just had today with the family to celebrate Father’s Day and was appreciated by all. Thanks so much!!
Delicious! Thanks so much for the recipe. I used a processor and halved the oil. We all loved it.
Question: Could malt vinegar be a sub for red wine vinegar?
The best! Our fav!
So I made it exactly as stated. Put it on some flank steak. There were a few compliments by my guests after dinner. But the one that took the cake was, “That sauce was so delicious… You thought I was drinking water each time you saw my glass go up, but it was the sauce I was drinking”.
I can’t thank you enough. I appreciate the recipe.
I made this today to drizzle on my steak I had for lunch today. It is so easy to make and absolutely delicious!!
Thank you for sharing your dad’s recipe! I made it last night as dressing for a rib eye and it was incredible. For the longest time, I thought there was lime juice in chimichurri but now I know better 🙂
This is the only Chimichurri I make and it is absolutely amazing. Thank you for sharing a wonderful recipe with an equally amazing story to accompany it. Spooning it over a 500-600g rib eye on the bone medium rare along with some homemade garlic and chive butter is perfection.
At long last I’ve found a rustic/authentic chimichurri sauce!
Love making this and drizzling it all over my steak, comes up perfect every time.
Thanks again for this awesome recipe 🙂
This was perfect with the unleavened bread and flank steak I served tonight. I like it on bread a little more than my meat. So YUMMY!
That’s so great Rebecca!
So excited to make some today!
How long does it keep in the fridge?
Refrigerate within 24-48 hours time.
wow, this so good, I used lemon juice and habanero, just love it. Thank you so much for gift shareing.
The real chimichurri actually has a fundamental twist that makes ir unique flavor, when all the ingredients are mixed together you hace to put some boiling whater in that mix, 1/3 of it’s volume
I can’t see how much your recipe serves. If I wanted enough for 12 people eating a large steak each how much would I need to increase your recipe amounts? Thanks
I would double this recipe. It serves about 4 to 6 people.
Matthew Sykes says
I go for either a red or green version, the red with tomatoes, the green with herbs.
I always add finely sliced shallots, and as you say wine vinegar has the right tartness.
It needs to be well salted though, it is after all seasoning an entire steak, but what I find really lifts it is the addition of soy sauce.
And after the steaks are cooked, deglaze the pan with water, and reduce this down to a syrup, and put that in the sauce too.
The combination of soy sauce and the pan juices gives an incredible depth of flavour.
this. is. awesome!!! i made it according to your recipe, with your dad’s way of measuring (well wishes for him and your family, btw), and smothered a t-bone with it. i can’t give a good reason why i’ve lived without this so long other than i was waiting on your recipe. and i won’t go another day without some on hand!!
Jamie H says
This was the best I’ve tasted! Easy to make yet packs a Mike Tyson punch on flavor! The steak went from 10 to 100 with this. My sister even asked to take some home. I really wanted to know what it would taste like the next day but there is nothing left!
That is one awesome way of describing it! Thanks so much for sharing! I really appreciate it!
Hi , I am so excited to try this recipe this weekend. Is the nutritional information in KCAL? And also, do you have a pepper suggestion? Thanks so much for your help
I like to use myfitnesspal.com for any nutritional questions.
James Rosenthall says
I’m making Cauliflower Steaks at the weekend and i will be using your recipe to garnish, yum yum , i agree hand cut is best, thanks to your Father for sharing this recipe, bless him. xx
James ,Brisbane, Australia ?
This turned out great. I simply left out the red chili as my wife doesn’t like any kind of spice, really, and it turned out beyond perfect for her.
Hi karina! I have one question, what kind of red chili do you use? Serrano? Or Morron? Or what kind?
Greetings from Mexico!
Fresh red chili is optional. We use a whole large chili, but you can use half, or none at all. You an also substitute it with 1-2 teaspoons of dried red chili flakes.
We have a good place an hour away for this sauce. But I like it so much, I have been searching for years for a Receipe or almost close jar version. When I saw your father’s recipe, I knew it was the perfect one ! Got ingredients immediately and prepared it today. It is Awesome!!!!
All your article notes made the difference on texture and flavor profile tweaking.
Best wishes for Dad and you ??
Thank you so much for this recipe! I’m making this for my family for Easter and I am sure it will be a hit!!! I had chimichurri before and love it so much that I wanted to make it on my own. Definitely will be topping this on a tri tip and tuna steaks for sure! Thank you so much Karina!!!
Adelita B Valladolid says
Wow!! 1024 calories!! What is the actual serving size of the chimichurri?? Thank you.
Can you use cilantro in place of parsley? Thank you!
I absolutely love classic chimichurri and will make the authentic first, but I have oft wondered if you could sub in cilantro as a riff on the classic. To me parsley is a ‘meh’ herb while cilantro makes things wonderful. I might have to make two kinds tonight with our skirt steak to see which is better. I predict cilantro wins, but we’ll see.
Hi! Try half and a half… delicious!!
I have not had the pleasure of visiting Argentina yet… I have been searching for an “authentic” chimichurri recipe for a very long time and at last, I came across your website! Usually I scroll down straight to the recipe…sometimes people write a lot of utter rubbish before getting to the recipes… for some odd reason, I felt compelled to read yours, admittedly after I first scrolled down to the recipe of course!
Thank you for posting it! I have made the chimichurri and it has been in the fridge since last night. This afternoon I shall be making the churrasco and using this divine concoction to our carne! Cannot wait for my tastebuds to have this blissful explosion of delightful food!
You’re very welcome Veruscka! I hope you love this recipe! It’s one very close to my heart ?
Lee Botte says
Hi there Karina, LOVE the recipe but just wanting to confirm your carb and calorie count – is this for the whole batch of Chimmichurri?? or an individual serve?? Thanks so much 🙂
Hey Lee! It’s for the whole batch, as serving size depends on how much you like!
Thank you for sharing this delicious recipe (we loved it!)with beautiful family background. Nowadays less and less people appreciate and preserve their family and cultural heritage and recipies, while these the recipies I personally value the most.
Thank you for that!
Can this be frozen?
Tried this the other week for the first time and we’ve made it 4 or 5 times since then! Steak, chicken, salads you name it this sauce is DELISH on everything. Tastes so authentic and like something you’d get in a restaurant. It will be a forever recipe in our house from now on. Thanks for sharing!
Loveall your recipes! But I can’t believe the calorie count on this one. I think that equates þo the whole amount not to a single portion?…delicious food on your site. Thank you.
Hi! How long is this recipe good for? 🙂
Chimichurri Fan says
I will be making this today – ever since going to Argentina I’ve been craving authentic chimichurri and this looks like what I had there! You mentioned that it is over 1000 calories per serving – I hope this is referring to the whole recipe…?!
bobi pixley says
I made this yesterday. I followed the recipe, including the use of course salt. I thought it would be too salty. So I only used 2 teaspoons instead of 1 Tablespoon (3 teaspoons). I know it’s used to add flavor to meats but I think there might be a typo in this amount of salt. Could you have meant to say 1 teaspoon of course salt?
I remade the sauce using only 1 teapoon of salt and I reduced the oil (my preference) by 2 Tablespoons (6 Tablespoons instead of 8). I really like it! I used a couple of Thai Bird chiles for the heat!
Naomie Moore, Castaiic, CA says
This is exactly the recipe I am looking for! Thank you so much! I am also probably the only person in America that does not own a food chopper or food processor – I was taught the old school way – chop by hand. Going out and picking my parsley right now and going to whip a batch for dinner this vening to go with grolled chicken. All the best to you and your family! Thanks for sharing, much appreciated!
Hi Karina… If you didn’t have red wine vinegar or lemon juice on hand, would apple cider vinegar do in a pinch?
Can I say that this looks amazing. I love chimichurri and agree that most recipes ask to use the food processor. Although I’m fairly young, I’m old school. I chopped my ingredients. Thank you for sharing.
Thank you for finally posting a Chimichurri recipe that makes sense. Americans insist on putting cilantro as the base and Im not sure why!
Made this tonight and loved it. Love the story behind it, love the authenticity of the recipe and the chimichurri was delicious! Thank you!
You’re welcome Evelyn! 🙂 Thank you for your feedback!
I want to try your family Chimichurri recipe. How should it be stored and for how long?
My prayers go out to you and your family.
the chopped parsley is that leaves only or stems included
It looks yummy can’t wait to try it
We mainly use the leaves, but it’s okay to include some stems if they sneak their way in!
Hussein Ismail says
What type of parsley do you use, Curley parsley or flat leaf parsley?
What kind of red peppers?
Hi Liz! We use Red Cayenne Chillis
Very good recipe, I love the chimichury souce on the chicken thighs. I added slice hard boiled eggs because I had a lot of them. The red pepper makes the chimichury!!! Thanks for posting. How do I post a picture?
When you chop the parsley do you use stems and leaves or just the leaves?
I have an Argentinean chimichurri recipe that I love and I actually prefer it in the food processor and it’s still chunky when I make it. Very similar to yours and we are obsessed with it. I’m going to give your measurements a try in the next batch I make. It really looks beautiful! I recently used it on chicken , in fried rice, on pizza with chorizo, on our Easter steaks, roasted with chicken and veggies. It’s so versatile and wonderful! I’m making your Arroz Con Pollo tonight and I can’t wait! So sorry to hear about your father! Prayers your way!
I tried your spinach artichoke stuffed chicken for a large crowd, made enough for eight or ten people. It came out pretty well but, to make it stay warm for serving, I placed all of the pieces in a roasting pan with some of the sauce you suggested and baked them, covered, for another 45 minutes at 350 degrees. The prices seemed to absorb the sauce and flavors. It was a let of work but worth the effort.
Trisha Yuen says
Can’t wait to try your family Chimichurri
Sorry to hear about your father’s cancer
Spend as much time with him as you can & let him know how much you love him
Ken Plank says
Will Pray for your dad! This is the recipe I have been looking for. Thank Him for it! Bye the way what kind if chilies are you using?
Cyndi Monroe says
Thank you for the great recipes – and for your special sharing of your time with your dad! I’m so sorry to hear about his condition and wishing you all good wishes and safe keeping! Cherish those talks so there’s no regrets. You can then look back and know you had the special times together, his sharing and love of you too!
Catherine Lee says
Yummy! And thank you, thank you on the no food processor! I don’t even own one or have anything more than 12v, and all the chimmichurri recipes I’ve come across call for them. Doing this tomorrow at the campgrounds on the grill on the back of my RV…yes!?