This really was a good recipe. I changed it quite a bit because used it as a pasta sauce for angel hair pasta and served it with pan seared ginger glazed scallops and pinapple salsa. Anyway, I didn't use the tabasco, instead I added 1 1/2 jalepenos. I used 1/2 cup olive oil, omitted the cumin and used 4 cloves garlic, a dash of lime juice, 1/4 cup fresh parsley instead of 1 cup, used 1/4 cup fresh oregano and 1/4 cup fresh cilantro. I put the jalepeno and garlic in my food processor first and minced it. Then I added the rest of the ingredients and processed until they were all mixed together well. Normally I run cold water over my angel hair pasta to keep it from over cooking after its been drained. This time I drained it, put it in a bowl and then poured the chimichurri sauce on it and mixed it to cool it down and warm the sauce up. It was DELICIOUS. Thanks for the recipe.
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This really was a good recipe. I changed it quite a bit because used it as a pasta sauce for...