Chimichurri Muy Pefecto

Chimichurri Muy Pefecto

12
CHRIS4FOOD 1

"My husband is from Argentina and I am constantly trying to recreate his favorite foods. This he absolutely fell in love with. Between his Mmmm's and Oooh's, he managed to say it was the best he ever had."

Ingredients 10 m {{adjustedServings}} servings 336 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Place the Italian parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, hot sauce, red pepper flakes, and lemon juice in the bowl of a food processor. Pulse until the parsley has been minced.
Tips & Tricks
Ratatouille

Summer’s tastiest vegetables converge in this classic casserole.

Fajita Marinade I

See how to make a 5-star marinade for fabulous steak fajitas.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 12

  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
srcirone
11/2/2009

This is the first recipe that was so perfect I just had to submit a review. This sauce contains the exact flavors desired, and is so easy to make. It has already become a staple in my kitchen routine.

Baking Nana
1/15/2012

This is a solid recipe. I would have expected more garlic. I made it as stated and it was good. I doubled the garlic and let it rest in the refrigerator to meld the flavors and it was great. I served with shrimp and thinly sliced roasted pork. It would be good on just about anything. Thanks for sharing this recipe.

silmary_cd
11/16/2010

abosolutely not the Chimichurri Im used to... didnt like it, sorry