What a disappointment. This recipe from the April 2013 issue of Cooking Light makes me wonder if they test their recipes before publishing. I'd never had chimichurra before, so wasn't sure what to expect - but tasteless was not one of them. I thought it was odd to use the stems of cilantro and parsley, but did as I followed the recipe to a T. So, this morning I checked some other recipes online for chimichurra and found they usually had a lot more oil and red wine vinegar - and used the leaves of the parsley as opposed to the stems. I can understand Cooking Light reducing the oil of course - but we ended up throwing away most of the chimicurra mac and cheese.