Chimichurri - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 5.0 / 5 based on 37 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt
Pulse parsley in processor to chop.
Add remaining ingredients and blend.
Separate sauce into equal parts.
(Use half for basting or marinade).
(Use other half for table service).© Jim Catanich
"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.
"Perfectly cooked medium-rare prime rib is the result every time you" - dinner2
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3
"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney
"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer
"To Die For Blueberry Muffins - Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe." - dakota kelly