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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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
1 1/2 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

336 calories; protein 0.9g 2% DV; carbohydrates 3.7g 1% DV; fat 36.4g 56% DV; cholesterolmg; sodium 341.9mg 14% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2009
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. Read More
(11)

Most helpful critical review

Rating: 1 stars
11/16/2010
abosolutely not the Chimichurri Im used to... didnt like it sorry Read More
(5)
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/02/2009
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. Read More
(11)
Rating: 4 stars
01/15/2012
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. Read More
(8)
Rating: 1 stars
11/16/2010
abosolutely not the Chimichurri Im used to... didnt like it sorry Read More
(5)
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Rating: 5 stars
08/27/2010
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 roasted bell peppers sun dried tomatoes and chuncks of cheese. OMG the flavers are so unreal. It just stays on your pallet. Love Love this recipe!!!!! Read More
(4)
Rating: 5 stars
10/20/2009
In my children's words "This would make anything taste good!" Read More
(3)
Rating: 3 stars
12/08/2009
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 chimichurri. Okay but not awesome. Read More
(3)
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Rating: 5 stars
10/30/2011
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 instead of minced garlic. I have served it several times to friends at dinner parties and it is always a hit. I serve it with grilled skirt steak marinated in oregano cumin garlic salt pepper and red wine vinegar for a few hours. Read More
(3)
Rating: 5 stars
02/25/2014
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 Simple Roasted Chicken from this site (also delicious!) I can't wait until I'm hungry again;-) Read More
(2)
Rating: 5 stars
10/06/2009
this is like crack! I made and now i cant stay out of it! awesome!!!!!! Read More
(2)