Also, real Argentine chimichurri uses parsley chopped with a knife, not in a blender, keeping it's original dark green color. The mixture blended in this recipe turned a lighter green, more like PESTO. Please consult with a few Argentine chefs about this.
Interesting recipe, I'll try it. But I'm sorry, but this is NOT the Argentine recipe. It sounds more like the version from Uruguay. It's interesting when Americans try to "teach" people about foods from cultures not their own. I had an American try to tell me that Merlot and Cabernet Franc are...
Interesting recipe, although this is NOT original Argentine chimichurri. Why the cheesy B-movie soundtrack?