Comments on: Chimichurri Sauce

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 11 Sep 2026 16:14:40 +0000

In reply to Todd. I'm so glad you loved it, Todd!

By: Todd

Todd — Mon, 07 Sep 2026 22:25:25 +0000

This was my first time making chimichurri and I chose this recipe because I grow oregano in the kitchen garden and husband hates cilantro – many recipes include that.

I followed this recipe to the T, and did the optional second T of vinegar.

This was a big success. Served it with a grilled secreto pork cut and roasted potatoes. YUM!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 21 Aug 2026 13:08:51 +0000

In reply to lise. So glad you loved it, Lise!

By: lise

lise — Sun, 16 Aug 2026 21:25:20 +0000

hi made this, but marinaded the chicken( 2 hours ) with the sauce ,keeping 1/3 c. out,, i didn’t put the cilantro in darn,, forgot. seared for a few minutes, till both sides were done, then put in oven for 30 minutes, with the remaining of chimimery sauce..voila a perfect meal with rice , corn on the cob, ! for sundays’ dinner !!! 5 or more stars to this recipe.. delicious!

By: Claire

Claire — Sat, 08 Aug 2026 19:45:40 +0000

Hi,
Traditionally, when researching, chimichurri does not have chilli in it.. and I have always avoided it on menus, thinking it had chilli’s in; you do have a photo showing chilli flakes/seeds, but in list of ingredients you say ‘Red pepper flakes’ .. then under ‘Variations’ you suggest using fresh red chilli’s instead, but being hotter than dried chilli’s, to start gradually. I cannot have any dried chilli flakes .. in our country we term a ‘red pepper’ as I think you call a capsicum? Ie large square like shaped or long sweet peppers,, or baby peppers – red/yellow/orange or green when not fully ripe.. which are not hot at all… just herby when fresh and when roasted, deep fruity herby taste.

By: Darlene

Darlene — Wed, 29 Jul 2026 22:05:49 +0000

I give all my friends this recipe, I just love Chimichurri!

By: DA

DA — Tue, 21 Jul 2026 21:16:16 +0000

This was the base to my altered recipe. I never follow exactly to any recipe. More garlic… yes, like 5 cloves… red wine vinegar over white… yes, extra red pepper flakes… absolutely.
I’ve never made chimichurri until I found your recipe. I truly appreciate the recipe you developed. This is what chefs do best… take a great recipe and tweak it to make it their flavor profile.
I have made this 4 times now and I’m always experimenting. It’s fantastic every time because of your recipe ingredients. Let this be a lesson for people who don’t give this a 5 star… the base recipe is great. You yourself need to adjust the seasonings to elevate it to your particular taste. My last batch sat in the fridge for 48 hours and it was the best yet.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 13 Jul 2026 18:22:29 +0000

In reply to Shelia. I'm so glad you loved it!

By: Shelia

Shelia — Fri, 10 Jul 2026 17:15:30 +0000

I have made it twice. Super yummy and very easy. I love the recipes in this book

By: Trey Skelton

Trey Skelton — Wed, 08 Jul 2026 13:54:17 +0000

Excellent!!!