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Nutrition Facts
Serving Size 1 10oz container 430g Recipe makes 1 10oz container)
Calories 1555
Calories from Fat 1478		(95%)
Amount Per Serving		%DV
	Total Fat 164.3g	252%
	Saturated Fat 22.8g	113%
	Monounsaturated Fat 118.7g
	Polyunsaturated Fat 17.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3568mg		148%
Potassium 1094mg		31%
Total Carbohydrate 31.6g		10%
	Dietary Fiber 12.4g	49%
	Sugars 2.0g
Protein 7.5g		15%
how is this calculated?

The Last Chimichurri Recipe You Will Ever Search For!

Recipe #380516 | 30 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1248413
Jul 6, 2009

I am an avid fan of chimichurri. Too many times though I have seen recipes call for ingredients where I feel like I am making salad dressing. This recipe will make a very delicious and uniquely-flavored chimichurri. Goes perfectly on: rice, any kind of meat, beans, or heck just eat it right out of the container!

1 10oz container (change servings and units)

Ingredients

1 bunch flat leaf parsley (You could substitute curly-leaf but flat for me tastes best. By bunch I mean around the size of a sm)
1 large lemon (The lemon has to be large. If it is small or medium, the purchase two. Make sure lemon is fresh.)
8 garlic cloves (Sounds crazy but the parsley balances it perfectly.)
3/4 cup olive oil (Extra virgin if possible.)
1 tablespoon paprika
1/2 teaspoon black pepper (At all possible make an effort to use freshly ground pepper. Pre-ground just does not taste the same)
1/2 tablespoon salt

Directions

1
Thoroughly wash, crudely chop (thirds), and place parsley in food processor.
2
Peel, crudely chop, and place garlic in food processor.
3
Peel, separate, and place entire lemon in food processor (Don't squeeze the lemon, just place the whole thing - excluding the rind - in the food processor).
4
Add the olive oil.
5
Add all spices (salt, pepper, and paprika).
6
Turn on food processor and run until mixture is a creamy, light green color. Making sure that entire mixture is fully minced and uniform. Time to run should be no less than two minutes.
7
Test for desired taste and consistency.
8
Tasting and Consistency Notes - Taste should be very bold. The parsley and garlic should clearly stand out; however, the lemon should immediately kick in; the salt enhances the lemon flavor. A moment later you will taste the bite of the freshly ground pepper. The oil contributes to smoothness. In fact, this recipe, if done properly, should resemble that of a pesto. Furthermore, we even use this as a topping for our pastas! Enjoy.