| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Yield: | 1 cup |
Ingredients
- 1 bunch parsley, leaves finely chopped
- 1 bunch cilantro, leaves finely chopped
- 3 tablespoons capers, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
Instructions
- Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 252 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 166 mg |
Reviews
Pretty amazing end result! Have to agree with a previous poster, the capers are the absolute kicker! Have made this before with pine nuts and fresh grated Parmesan which is good but THIS recipe with capers is premo!!!!!! Will definitely be whipping this up again as we are big fans of chimchurri with a lot of different dishes. Everyone should have a jar of this in their fridge given the immense versatility of chimchurri!
Love this recipe. Always a crowd favorite…capers are the best part.
Wow, what a TERRIBLE recipe! My wife is going to *facepalm* herself after tasting it and reading the reviews. WAY to salty and the capers are so overpowering. It’s pretty disgusting thinking about it. Ugh, what a waste of time and effort.
Ok. As an Argentinean I can safely say that this is NOT Chimichurri. Whoever, wrote this recipe has little idea of what a Chimichurri is, and doesn’t know Argentina’s food.
First. Cilantro is unknown to Argentinean cooking, and 99.9% of Argentinians hate it when we try it.
Second, capers… really?
Olive oil? come on!
First. Cilantro is unknown to Argentinean cooking, and 99.9% of Argentinians hate it when we try it.
Second, capers… really?
Olive oil? come on!
A real chimichurri takes
Oregano,
Garlic
Paprika (pimentón)
red pepper flakes
Parley
White Vinegar
Vegetable oil
Sometimes some lemon juice.
First you put the dry ingredients in a little of warm water.
Then you add the lemon/ vinegar
Later the fresh ingredients (parley & garlic) and the oil.
In Argetina vegetable oil is the much cheaper than olive oil, and this what it’s used. Also olive oil would give a very particular taste, not of chimichurri.
Now, if you want to make something else, go and use olive oil. It will not be chimichurri.
Traditionally this would be put in an empty bottle and let macerate, (at least a couple of hours). Enjoy
Wow, totally over-salted. This recipe is inedible as-is. I ended up having to add double herbs, vinegar, garlic and oil along with some water in order to try to salvage this sauce. I can’t believe with so many reviews, that this would garner a “4” average. Guess it pays to actually read the first few reviews before barreling ahead with a recipe.
I won’t be recommending this recipe to anyone.
This recipe should be pulled down. I believe the salt measurement of 1 and 1/2 teaspoons has to be a typo. I unfortunately was in a hurry to find a recipe and didn’t read the reviews. This is insanely salty and I added every last fresh herb I have and harvested my basil and sage plants just to knock down the salt content and make it edible.
Not recommended.
Way too salty. I guess next time I will read the reviews and suggestions before hand. I might try again and eliminate the salt altogether.
Excellent flavors….I used this on grilled Mahi Mahi. Will use again and again.
I searched many recipes on the web for chimichurri. Of the 6 I looked at this was the only one with the correct amount of acid (vinegar–most had a 1/1 ratio or close to it with the oil, which is like taking an acid bath. I added the juice of a quarter lime, and this one turned out great.
awesome ! easy sauce to serve over fish or for dipping with bread