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July 14, 2006

Comments

kalyn

This is one of the things I've been meaning to make but just haven't gotten to yet. I love the sound of it, and I think I have all the ingredients right now. Better make some!

sher

Yes, I love this too. And the garlic breath will keep vampires away!

Ivonne

This is one of my very favourite sauces, Glenna! Well done!

Glenna

Thanks y'all! Appreciate your comments!

Rosie

Here's an odd question: will it freeze? I have way too much parsley in the garden and it would be awsome to have some of this putaway for the dull grey days of winter...

Glenna

Rosie--I think it will. I've never done it but I think the oilin it would keep it from freezing all the way through so you probably still be able to spoon out what you wanted at the time.

Someday soon I'm going to do a post about the herbs from Gourmet Gardens. Theirs are preserved in a canola oil base. They tell you to keep them in the fridge or freezer and that you can use them diretly out of the freezer.

I think it's worth a shot because then we could have the chimichurri available all the time. Let me know what happens if you do it, okay?

gattina

Glenna,
I have all the ingredients ready... and I'm sure I'll make your sauce over and over again, lucky me I'm married too!

Glenna

Gattina--Excellent! I'm going to try freezing it too, like Rosie talked about and I'll let you guys know how that worked out.

Lisa Morgan

The chimichurri looks gorgeous. I adore stuff like this. Can't wait to try it. Anything with garlic!

leeser

I bet it would freeze okay-pesto does, it might lose its texture a bit. Try it with lime juice and cilantro instead of lemon and parsely-ohmigod good.

Glenna

leeser--Thanks! I did end up freezing it and it worked great. Now I keep it in the freezer all the time so I have it any time I want it. I like that a lot!

Jenny

Thanks for the recipe! I've used it and everyone loves it!

Glenna

Jenny--that's wonderful to hear! Thank you! You reminded me. I need to make some soon...,my freezer stash is gone.

Guido da Cook

Making this today for the first time. Using sirloin instead of flank steak. Hope it works out, as it is for a birthday dinner.

Glenna

Excellent! I'm belated keeping my fingers crossed for you!

Guido da Cook

Absolutely wonderful!! Even the family picky eater went back for more. Will definately be making this again, and again, and AGAIN!! :-)

Glenna

Brian--Rock on! that's definitely a score, eh?!

Carlos Ramos

My Dear,

You forgot one main ingridient to the chimichurri, which is oregano or all the italians herbs combine. Try this recipe then let me know the difference. I was born in Uruguay the chimichurri original place. Also change lemon juice for vinegar an add some basil too.

ciao,

Carlos.

Carlos Ramos

My Dear,

You forgot one main ingridient to the chimichurri, which is oregano or all the italians herbs combine. Try this recipe then let me know the difference. I was born in Uruguay the chimichurri original place. Also change lemon juice for vinegar an add some basil too.

ciao,

Carlos.

Glenna

Sounds wonderful. I'll have to give those changes a try next time!

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