On Oct 8, 7:37 pm, "Kris" > wrote:
> Evening all,
>
> I made a nice batch of chimichurri tonight (had it over thinly-sliced
> flank steak), but it made more than I needed, and I'd like not to waste
> it.
>
> Do you guys think it's freezable? I know pesto is, but this is a bit
> runnier. Plus I'm never 100% happy with pesto I've frozen.
>
Everything is chimichurri is freezable, but I like fresh parsley so
much better than cooked or dried or frozen that I would want my next
batch of chimichurri to be fresh. If what you don't like about frozen
pesto is watery, mushy texture I would guess you'd have the same
problem with chimichurri, too. -aem