Total Time
10 Mins
Yield
Serves 4 (serving size: 2 tablespoons)

Taste and Texture: This classic Argentinian meat condiment is bright, fresh, and tart, with a touch of spicy heat; thin-bodied but loaded with chopped herbs for vibrant "green" flavor. Try with: Grilled steak, chicken, or fish; roasted leg of lamb; roasted new potatoes, fingerling potatoes, or baby carrots; sandwiches as a dipping sauce; grilled bread; raw oysters on the half shell. To Your Health: A smidgen of heart-smart olive oil is the only significant source of fat.

How to Make It

Combine parsley, cilantro, oregano, and garlic in a food processor, and process until finely chopped. Add lime rind and the remaining ingredients to herb mixture; process until herbs are very finely chopped and mixture is well combined.

Chef's Notes

Use the freshest, most pristine herbs you can find for the best flavor. Stick to the leaves and try not to incorporate the thick stems, which can taste bitter.

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Ratings & Reviews

CarolineNY's Review

CarolineNY
March 05, 2014
I made this to accompany some roasted meat and it was delicious! The 2 tbs of lime juice can be over powering so I suggest you add half a tbs at a time to get the taste you want.We love garlic so I added more garlic, like 2 more cloves.

ttsholland's Review

GypsyGroveFoods
July 25, 2013
This came out much too thick and limey. Added much more olive oil and I am letting it rest overnight.

PrimeSuspect's Review

ttsholland
January 13, 2013
N/A

GypsyGroveFoods's Review

faithcooks
March 22, 2013
We would love your feedback on our chimichurri. Here's a link to our recipe http://www.gypsygrovefoods.com/product-descriptions.html We sell it only at the Mueller Farmer's Market on Sundays between 10 and 2.