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This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.
Ingredients
- 2 bunches fresh parsley
- 6 cloves garlic
- 1 shallot, minced
- 4 tablespoons red wine vinegar
- 4 anchovy fillets
- salt and ground black pepper to taste
- 1 cup olive oil, or more as needed
Directions
Step 1
Wash parsley and remove the larger stems.
Step 2
Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 258 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat4g | 19% |
| Cholesterol2mg | 1% |
| Sodium103mg | 4% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein1g | |
| Vitamin C21mg | 106% |
| Calcium32mg | 2% |
| Iron1mg | 7% |
| Potassium132mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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