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Question on making Chimichurri

I've made chimichurri sauce several times at home, and really love it. I've been de-stemming the (flat-leaf) parsley before throwing it in the food processor, but I'm wondering if that's really necessary. What do other people do? Will the stems cause the sauce to be too watery or fibrous?

If nobody has experience with this, I'll have to try it and report back.

Thanks!

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    1. re: Sam Fujisaka

      Use them, I do, no difference. I make it a lot. Well, I need to refrase. Any real thick stems or ends I remove. From the leaves up I leave. I just cut off the thicker bottoms is all.

    2. I remove the stems (I think they are a bit astringent - less sweet) and save them for stock.

      1. The original comment has been removed
        1. I camp out in front of the business news and de-stem every leaf perfectly. It's a manly substitute for knitting, and a lot less work than dicing 3 Idaho potatoes for my vichysoisse fiasco.

          1. Out of curiosity, would you give us your chimichurri recipe? I'll post mine, and we'll see if they vary much.(I have posted mine twice, but don't cheat; give us yours).

            7 Replies
            1. re: Veggo

              I start with a bunch of parsley, and put the leaves in the food processor. Add about a clove of minced garlic, about 1 1/2 tablespoons sherry vinegar, and the juice from half a lemon. Then I squirt a couple tablespoons of olive oil in and process it until it's finely chopped but not smooth. I add a little more oil if needed to get it to saucify.

              Since I use the food processor, I'm thinking the stems would just blend into the sauce with a few extra pulses. Or maybe put the bottom half of the bunch in the processor first and give them a couple seconds head start.

                1. re: patricium

                  Mine is:
                  1 bunch flat parsley
                  4 cloves garlic
                  1/2 cup olive oil
                  1/4 cup wine vinegar
                  3 tbsp. lemon or lime juice
                  1 tsp. salt
                  1/2 tsp. black pepper
                  1/2 tsp. cayenne
                  I do the garlic first in a mini-chopper, then everything else but just a few seconds.
                  Great stuff, I could eat it with a spoon. Fresh puts the jarred stuff to shame. I have one frequent guest who puts it on everything I serve: salad, baked potato, etc. I have to make a double batch.

                  1. re: Veggo

                    Veggo's chimichurri sauce is really delicious. I've made it several times and it always tastes terrific. However, I use my chef's knife and chop, rather than the mini FP; also use flat leaf parsley w/o bottom stems. The key to this recipe is, I believe, all measurements at the discretion of the maker.

                    1. re: Veggo

                      We live next door to a couple from PR- he taught me to make his version and I scribbled notes down on the back on an envelope that I now can not find...
                      I think it's roughly your recipe, plus it's got Cilantro, a few green olives and I use it on everything too- it's so good.
                      On nights he grills sausage, once he loads up the rolls he usually brings me one (I'm thinking he likes the yummy noises!) I have to have some now- wish I bought more parsley today, dammmmmmmmm. They are away for the weekend. Wonder if he has any in the fridge?

                  2. re: Veggo

                    Mine is Italian parsley, cilantro, red wine, olive oil, garlic, red pepper, olive oil, salt and pepper and lemon. Mini chopper for mine.