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Apr 12, 2013 07:00 AM


Where can I buy it and which brands are the best? Also, what would be some good ways to use this in vegetarian cooking? Thanks.

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  1. The only jarred chimichurri I have tried is Badia, but fresh home made is 10 times better. Let me know if you want my recipe.
    For vegetarian cooking, it's great on baked potatoes.

    8 Replies
    1. re: Veggo

      +1. Parsley really does not carry well in any form other than completely fresh. Even day old leftover homemade chimichurri is not as nice.

      Mix or spoon over with rice.
      Use as a salad dressing--particularly good with a sweet component like mango or pineapple.
      In place of salsa w/wo amendments
      Dipping/topping for any veg. Grilled is nice.
      Over eggs.

      1. re: splatgirl

        Have to dis-agree I don't think the flavors even blend well for several hours.

        I keep mine in the fridge making sure there's an ample amount of Evoo covering it so the parsely is not exposed to any air It keeps for a long time in the fridge.

        Chimchurri is so easy to make that I would'nt consider buying (though I have never seen it in the store).

        If you don't want to make I would see if a local eatery had some for take out or would sell you some.

      2. re: Veggo

        Aye. Neither a chimichurri nor a pesto buy!

        (make yer own, dammit)

        1. re: Veggo

          Yes, please post your recipe. Thanks.

          1. re: ChancesR

            Serve it w/ grilled beef. Also, grilled bread - a great Argentinean restaurant in ATL serves it this way.

            And fresh is the ONLY way to go.

            1. re: ChancesR


              1 bunch flat leaf parsley, de-stemmed

              4 cloves garlic

              1/2 cop OO

              1/4 cup wine vinegar

              3 TBSP lemon/lime juice

              1 tsp salt

              1/2 tsp black pepper

              1/2 tsp cayenne

              Whack the garlic first in a small chopper, stuff in all the leaves, add all other ingredients and whack some more

                1. re: Veggo

                  Nice base recipe, I think parsley, vinegar, oil, garlic and oregano (fresh or dried) are musts, I will use just about any green herbs I have including mint, cilantro or basil in the blend. season to taste of course. Chowhound's Argentine chicken with chimichurri sauce is a terrific primer.

            2. I have to agree with the other posters who say homemade is the way to go. The only fresh ingredient you need is a bunch of parsley. Everything else is likely in your pantry.

              Great as a pasta dressing, with grilled tofu, drizzled on roasted root vegetable soups (i.e. carrots, parsnips, turnips, etc.).

              1. my favorite chimichurri recipe:


                There is a red chimichurri recipe in the BBQ Bible as well. I haven't tried it, but Raichlen's recipies have never let me down.

                1. Yes, I like chimichurri, but is there any way to keep the parsley from turning that nasty olive-green color? Blanching first, maybe? Adding the vinegar at the last minute?

                  4 Replies
                  1. re: Chowbird

                    I follow the recipe I posted above with no color problems. I make it early in the day and use half to marinate flat iron steak for a couple of hours. Then use the other half over the top of sliced steak on a platter to serve. I do use it all the day that I make it.

                    1. re: Chowbird

                      blanching it might work--this is my secret to keeping basil pesto bright green indefinitely, with the added bonus that it improves the flavor.

                      1. re: Chowbird

                        as long as the parsely stays suspended in olive oil the color will not fade.

                        I make rather large batches it's stays great in my fridge for months (though the olive olive does seize up - it needs be a room tempeture for it to be a sauce consistency).

                        1. re: Chowbird

                          The smallest sprinkle of vitamin c powder from the Walgreens will keep pesto and chimichuri nice and green. So does VERY briefly blanching the leaves.

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