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Photo of Chimichurri Muy Pefecto by CHRIS4FOOD

Chimichurri Muy Pefecto

Rated as 4.31 out of 5 Stars
 made it  |  12 reviews   |   photos

Recipe by:

"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
Original recipe yields 6 servings (1 1/2 cups)

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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Nutrition Facts


Per Serving: 336 calories; 36.4 g fat; 3.7 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 342 mg sodium. Full nutrition

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Reviews

Read all reviews 12
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  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

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Most helpful critical review

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

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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...

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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. ...

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

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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...

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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...

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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...

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

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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...

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

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