Chimichurri Sauce to Eat on Everything

Posted by Stephanie Meyer on Feb 22, 2011 at 4:23pm


Recipe for Chimichurri at Dara & Co./Minnesota Monthly Magazine.

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Older Comments

  1. By FreshTartSteph on February 27, 2011 at 6:14AM

    Hi Dianne - Thank you for the kind comment, I really appreciate it. Hahaha, I'm glad you like the name Fresh Tart. How lovely of you to include a link on your site and yes, do check back! I'd be thrilled :)

  2. By Dianne Faw on February 26, 2011 at 10:15PM

    Hi - you've got a beautiful site and I will be back for more looking when I have a little more time. Your recipes and photos are all gorgeous but I think the name "Fresh Tart" was enough for me to fall hard. I will be posting a link on my site.

  3. By FreshTartSteph on February 26, 2011 at 6:35AM

    Hahaha, I imagine you'd love it with lots of fresh veggies. Thank you!

  4. By Marla Meridith on February 25, 2011 at 6:46AM

    It is essential that I try this sauce - on everything!

  5. By FreshTartSteph on February 23, 2011 at 5:14AM

    Maybe what's missing is the fruit I'd never heard of! It wasn't really sweet, but it definitely smoothed everything out. We might be in the same boat :) Even if this is only an approximation, I'm enjoying the bright taste with my morning eggs. Mmm gallo pinto. Thanks for the note!

  6. By VirginieMD on February 22, 2011 at 11:02PM

    I fell in love with chimichurri when I went to Nicaragua three years ago (Pacific coast). I've tried many times since then to make it at home but there is always a little something missing. I wish I knew what it is.
    I'll give your recipe a try even though it's not the Central American version. It looks so good. I'm sure it will be delicious with roast chicken and gallo pinto (another thing I fell in love with in Nicaragua - so good for breakfast with a simple omelet and hot sauce).

  7. By FreshTartSteph on February 22, 2011 at 6:09PM

    My grandmother's - thank you. It's fun to pull it out, polish it up, and see it in a photo. Thanks for noticing!

  8. By lauren on February 22, 2011 at 4:26PM

    Oh YUM! I love you silverware!