Sorry, I have been offline for a while! Yes, I made the chimichurri, but I have to admit that I made it 'taste untasted' (ok, that was a play on 'sight unseen, but it didn't quite work
) So I'm not sure if I made an authentic or good chimichurri or not. Anyway, I attached the basic recipe I used, but I am a touchy-feely cook, so I didn't follow it exactly. I don't think I added as much vinegar as the recipe called for, I know I didn't add as much olive oil, and I omitted the onion (didn't see that in a lot of the more authentic sites, and didn't really want it in this sauce). I also used 2 T of fresh oregano (recommend the fresh for sure), and added just a pinch of sugar for balance, but I'm sure that's not part of the classic recipe. Also, I made it again this weekend, and altho I used an entire head of garlic the first time, the second time, I only added 3 large cloves because it would be too strong for my mom, but it seemed to have just as strong of a garlic flavor, so probably depends on the garlic. The bunch of parsley I used at Mom's was a little smaller also, so I do suggest adding smaller amounts of garlic and vinegar, and then adjusting to your taste.
I can tell you that what I ended up making the first time, my husband and sister really loved, and I really liked it too, and I am
very critical of my cooking.
Anyway, I looked at a lot of recipes, and this is the one I decided to use:
http://www.recipezaar.com/21151
Here are a couple of more recipes, don't know if this will help:
http://www.globalgourmet.com/destinatio ... sauce.html
http://www.los-gauchos.com/chimichurri.html
Let me know if you make it, and what your results/thoughts were!