taste of today


NBC Universal, Inc.

Chef Chris Prosperi is sharing his favorite recipe for chimichurri.


  • 2 bunches of fresh, washed parsley
  • 7-8 cloves of garlic
  • 1 tablespoon of crushed red pepper
  • 1 tablespoon of black pepper
  • 1 teaspoon of smoked paprika
  • zest of 1 lemon
  • 1 tablespoon of salt
  • 1 tablespoon of boiling water
  • 2 tablespoons of apple cider vinegar
  • 2 cups of olive oil


Place the parsley, garlic, crushed red pepper, black pepper, paprika, lemon zest and salt in the bowl of a medium food processor fitted with a chopping blade. Puree for approximately 45 seconds until the parsley is coarsely chopped and everything is incorporated.

Turn off the food processor and add the boiling water. Pulse a couple of times then scrape the sides of the food processor bowl.

Finish by adding the vinegar and olive oil. Continue pulsing to mix, but keep mixture chunky.

Serve as a sauce with beef, pork, chicken or lamb.

This recipe makes about two and a half cups.

Contact Us