Connie & Maryanna's chimichurri from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 298) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Skirt steak and hanger steak

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on June 11, 2021

    This is a wonderfully complex if not totally familiar chimichurri, I used dried Turkish oregano and dried thyme instead of fresh, eliminated the rosemary and cut back the paprika by a bit. Absolutely delicious! I can’t wait to spoon it on a fried egg in the morning.

  • clcorbi on July 21, 2017

    Okay, this is a DELICIOUS chimichurri. I don't think it's a super traditional one--with all the paprika, it comes out a sort of rusty color. But wow, the flavor is out of this world. I blended it because, as written, the texture was a bit chunkier than I wanted (and there were crumbles of bay leaves floating in it). I almost made a half-recipe, but decided to go with a full one, and I'm so glad I did. This would be excellent drizzled over most things, but I'm especially excited to try it on a crispy fried egg.

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