This herby, garlicky, spicy and very green condiment is great on all kinds of barbecued meats.
To shave the parsley leaves from the stems, hold a sharp knife and cut parsley leaves from stems at a 45-degree angle.
Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, and minces garlic. Now pack the fresh herbs carefully into the jar. Put the rubber ring, blender blades, and screw base onto the top of the jar. Tighten securely. Blend according to instructions. Remove the blender blade assembly and cover with a regular canning jar lid and band. Refrigerate until ready to use. - 09 Dec 2014 (Review from Allrecipes US | Canada)
To give this recipe a 5 stars is an injustice. It really deserves 10 stars! I made this last night to go with a slow cooked beef shank in a wine reduction. It was amazing!!! The only thing I did differently is add more garlic because we like extra garlic. Other than that, this recipe is good to go as is. My boyfriend and I enjoyed it so much, we ate the whole bowl. Couldn't stop. It was THAT good. Thank you, Chef John for sharing such a fantastic recipe. We very much enjoyed it! No doubt we will be making this again very soon. - 05 Oct 2014 (Review from Allrecipes US | Canada)
Wow, this was perfect. I always make chimichurri and usually just eyeball ingredients, taste, and add as needed. I followed this recipe almost exactly ,i tasted it and it was perfect! I didnt have to add anything! I only had 2 tablespoons of white wine vinegar and didnt have fresh oregano so I used about a few shakes of dried oregano. It was such a perfect balance of flavors. This will be my go to chimi recipe from now on! - 21 May 2014 (Review from Allrecipes US | Canada)