This is my version of the famous Argentinean sauce which is perfect with barbecued steaks or seafood. I blend fresh parsley, ground cumin, garlic and oregano with a splash of hot sauce and red wine vinegar.
Being latin I have tried many different Chimichurri recipes, I added lots more garlic, lots more Parsley and half the salt. - 28 May 2006 (Review from Allrecipes US | Canada)
SOOOOO AMAZING!!!! I made this dipping sauce today to go with a roasted chicken recipe on here- but I did change it a bit... I didn't have fresh parsley but since I always have (and love) fresh cilantro I used that instead- I figured it would compliment the cumin nicely and it was SOOOOO GOOD! Everyone LOOOOOVVVVEED it!!! I'll try the parsley but the cilantro was so delicious I know I'll use that again. Thank you! - 31 Dec 2004 (Review from Allrecipes US | Canada)
I made this as written except I used cilantro (and plenty of it) instead of regular parsley. It is very good and stores well in the fridge. We also served it with the Simple Whole Roasted Chicken recipe that everyone else raved about. It was very good although it somewhat obliterated the nice flavor of the chicken. I've heard chimichurri referred to as the Argentinian equivalent of ketchup, so I have been trying it on different things. We've had it on steak - excellent. I've used it on sandwiches - excellent. It seems to be a very good all purpose sauce. I'll have to try it with the parsley one of these days. - 03 Aug 2008 (Review from Allrecipes US | Canada)