Chimichurri

[tedmus]

Any decent recipes?

Made some earlier (used a recipe off BBC Good Food site) which we'll be having with some Moroccan spiced pork steaks later but it ended up a little pale, not a nice lush green I was expecting, tastes lovely though.
My thought was that the oil and lemon juice maybe emulsified a bit? I put plenty of parsley in and used red onion and fresh chilli, maybe could have done with some coriander as well?

[Mobile Chicane]

I'd say use at least double the amount of (flat-leaved) parsley the recipe says / you think is ok. 'Proper' Middle Eastern / South American cuisine uses armfuls of the stuff.

Don't stint on the lemon either.