I’ve been in love with my friends’ mother’s chimichurri sauce for quite some time now. What a great sauce to put on meat. I looked online for recipes and decided to try my own. The basic ingredients are parsley, olive oil, garlic, salt, pepper, red pepper flakes with varying extra ingredients depending on the recipe. My attempt was alright, but no way near the deliciousness of the aforementioned sauce.

I later figured out where I went wrong. First, I didn’t know how to measure stuff or more likely was kinda lazy. Second, I thought a bulb of garlic was a clove. Third, you’re supposed to let the chimichurri sit around for a few hours before serving. It was definitely better the second day. I also added more salt. I made it again a few days later and added cumin, vinegar and MSG. Getting there.

I just now got the recipe from my friends’ mom. Only missed a few key parts –onions and oregano. Alright, the next batch is gonna rule …as long as I figure out the ratios. Thanks Mike & Susie’s mom for showing me chimichurri.
01 Bowl of Chimichurri02 Ribeye Steak with Chimichurri

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Jason Lam

Food blogger since 2008. Hair model since 2003.

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