Chimichurri Muy Pefecto

Chimichurri Muy Pefecto

12 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  CHRIS4FOOD

“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.”

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Adjust Servings

Original recipe yields 1 1/2 cups



  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.

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Reviews (12)

Rate This Recipe


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

Baking Nana

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.



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

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Chimichurri Sauce for Steaks


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Lentil Salad with Chimichurri Sauce