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Christopher Riley: "turned out really well. I couldn't get fresh ore…" Read More
8Ingredients
8Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup fresh flat leaf parsley (firmly packed, trimmed of thick stems)
- 4 garlic cloves
- 2 Tbsp. fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/3 cup olive oil
- 2 Tbsp. white wine vinegar (or red)
- 1/2 tsp. sea salt
- 1/8 tsp. freshly ground black pepper
- 1/4 tsp. red pepper flakes
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium310mg13% |
Potassium135mg4% |
Protein<1g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A25% |
Vitamin C35% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(33)
Christopher Riley a year ago
turned out really well. I couldn't get fresh oregano, so I used half the dried
momo a year ago
this was great on everything.... chicken , eggs, beef definitely a great sauce to keep as a staple item in the fridge
Nikki a year ago
Sooo fresh tasting, vibrant color & very tasty. Definitely worth the effort. Much better than store bought.
Colleen Carter a year ago
Dee-lish! Added shallots and having it with a pork loin roast. Had lots of parsley in the garden so I made 2 batches - one hand chopped (looks "fresher, greener" and the other in the food processor (flavor seems more intense, color more muted). Will update after it sits for a couple days.
Jimbeau 3 years ago
Just finished making this and tried a little. Very tasty and I’ll bet it will just get better as it sits and melds. I did add a little extra fresh oregano and I used 2 big bunches of parsley as well as 6 cloves of garlic.
Ms. C 3 years ago
I love chimichurri! I used curly parley cuz that’s what i had and loved this, though next time i’ll leave out red pepper flakes.
Perry C. 4 years ago
absolutely delicious, served with a filleted beef tenderloin grilled to medium rare on charcoal, awesome
Scott 4 years ago
It was good, the only thing was after I mixed the wet with the dry i ran it through the processor again to make it a little finer, but otherwise delicious
RS 4 years ago
The flavor is light and fresh. There’s a slight spicy kick to it, because of the chili flakes. I like spicy food, so I would recommend more chili flakes. Be careful with how long you pulse it, because I pulsed it too long in the blender, so it came out like a paste. Still delicious, but the consistency was different.
norris mays 5 years ago
I double the vinegar and oil otherwise its a little "dry" for the lack of better words. overall 💪🏿
Colleen Rossi 7 years ago
I made it more for a marinade and threw it in the vita mix, it was delicious. If you want it leafier do not do that. The flavors were perfect though.
Rachel Ware 7 years ago
Even added some fresh oregano, basil, and thyme and marinated shrimp in it. Yummmm! We will make this again.
Elaine Y. 7 years ago
I agree that the salt was a tad heavy, especially if paired with a well seasoned steak. But all in all, the flavors were exceptional. It was fresh, herby, and acidic enough to offset the fattiness in your choice of meat.