Chimichurri Muy Pefecto

Chimichurri Muy Pefecto

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

10 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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.

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

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 ro...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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 ro...

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. ...

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

I had to share with everyone what I just made. I changed the recipe a bit, omitting the hot sauce and adding more garlic and cilantro. I tossed it in cooked and cooled bow tie pasta added roaste...

This is the easiest chimichurri recipe I have found. I use half the oil and twice the vinegar - and use an immersion blender mini-processor attachment. Have also used garlic powder equivalent in...

I was expecting this to be better than it was - next time, I will definitely add more garlic and take out the oregano. The oregano made it taste more like an Italian bread dipping oil, not chimi...

In my children's words, "This would make anything taste good!"

This recipe is Muy Perfecto just like it's name! I took Baking Nana's suggestion and doubled the garlic, but other than that, this is the recipe as written. AMAZING! I am putting on the Simpl...

this is like crack! I made and now i cant stay out of it! awesome!!!!!!

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