Chimichurri Sauce
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This Latin American sauce is also good on grilled foods, whether meats or summer vegetables. It depends more on freshness for its success, so plan to make it and use it the same day.
ingredients
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serves: 1
1 cup parsley leaves (or a mixture of parsley and cilantro)
3 cloves garlic (peeled and chopped)
1/2 cup olive oil
1-2 tablespoons sherry vinegar or fresh
lemon juice, to taste
sea salt and freshly ground pepper
pinches (several) of hot red pepper flakes
Nutrition Facts
Chimichurri Sauce
Servings Per Recipe: 1
Amount per Serving
Calories: 993
- Total Fat: 108.5 g
- Saturated Fat: 15 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 38.5 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.2 g
- Sugars: 0.6 g
- Protein: 2.4 g
preparation
1. Put the parsley and garlic in a food processor and pulse to make a rough paste. Add the oil, the vinegar, starting with a tablespoon, 1/2 teaspoon salt, plenty of black pepper, and the pepper flakes and puree. Taste to make sure there's enough vinegar, then refrigerate in a covered jar until needed.
1
comments
Serena
May 9, 2012