Chimichurri Muy Pefecto

Chimichurri Muy Pefecto

12 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
CHRIS4FOOD
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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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups

Directions

  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
srcirone
10

srcirone

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
6

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.

silmary_cd
5

silmary_cd

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

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Nutrition

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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