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.

Your thoughts are appreciated.

Kris

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

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

--------------
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

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.
>
I have no idea what this is but it reminds me of the song "chimchiminy,
chimchiminy chim chim chraoo, it's luck as lucky as lucky can do!" Damn, it
was a kids flick with Dick Van Dyke and someone... Mary Poppins! Anyway,
what the heck is Chimichurri? It's not something I know in the southern
U.S.

And not something I want to know, from the sound of the replies to your
post. Sounds a bit like marmite or vegemite? I'm probably way off.

I'm curious

Jill

One time on Usenet, "jmcquown" > said:
> Kris wrote:

> > 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.

> I have no idea what this is but it reminds me of the song "chimchiminy,
> chimchiminy chim chim chraoo, it's luck as lucky as lucky can do!" Damn, it
> was a kids flick with Dick Van Dyke and someone... Mary Poppins! Anyway,
> what the heck is Chimichurri? It's not something I know in the southern
> U.S.
>
> And not something I want to know, from the sound of the replies to your
> post. Sounds a bit like marmite or vegemite? I'm probably way off.
>
> I'm curious

From Epicurious.com:

"chimichurri
This thick herb sauce is as common in Argentina as ketchup is
in the United States. Chimichurri is a melange of olive oil,
vinegar and finely chopped parsley, oregano, onion and garlic,
all seasoned with salt, CAYENNE and black pepper. It's a must
with grilled meat and a common accompaniment to a variety of
other dishes."

I'd never heard of it either...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~