aem wrote:
> 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

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I freeze chimmi churri in ice cube trays, pop it out when frozen, and
keep it in a plastic baggie. I don't find it to be runny. Dry it
before you chop it. (I love it on scrambled eggs).

Nancree