This recipe is also excellent for grilled fish and chicken.

Love chimichurri sauce here it is on some steak. I was in the mood for this sauce and butter bourbon sauce. So I made both.

Saw some Tenderloin beef on sale so...why not

Easy and fast clean eating meal

I found this recipe on the French food website called Demotivateur. It’s a tasty and colorful dish, and it works well with tofu. The chimichurri here is not the typical Argentine chimichurri I grew up with in Argentina, but it is delicious nevertheless.

Put this on top of ANYTHING. Chicken, shrimp, fish, chips & salsa, or even better - Oysters.

We've got the perfect sauce for adding some spunk to your meat dishes! With a base of extra virgin olive oil from Spain, chimichurri is an unbelievable blast of flavor that will have you looking forward to dinner. Try our recipe!

This chimichurri sauce is my non traditional version of the popular garlic herb sauce served with grilled meats and vegetables. I use tge traditional parsley and garlic adding other fresh herbs growing like weeds in my garden. I add other basic flavors for a bright bold fresh tasting addition to most grilled and roasted foods.

A wonderful sauce from Uruguay and Argentina. The recipes vary but these are the basic ingredients. Some add cilantro. Some add fresh oregano instead of dried. Extra Virgin olive oil isn't used, it's usually another type of oil. Some use red chilli peppers instead of red pepper flakes. This is just a simple version for two people to enjoy.

We had some chimichurri sauce in a restaurant and my family loved it. I tried making various versions of the recipe and I eventually arrived at this. It seems like you can also make this with a herb mix from Argentina. I had my friend from Argentina send me one.This recipe uses American style cup measurements so 1 cup = 240 ml. Adjust the amount of red pepper to your liking (We add a little extra in my home). It's best when it's a bit spicy! Depending on what kind of salt you use, the actual salty flavor will vary. So start with a small amount and then add more as necessary. Recipe by Mama Imani