Chimichurri is an uncooked sauce used for grilled meat; it originated in Argentina and Uruguay. The dominant flavors are parsley and garlic.
Ingredients
- ¼ cup hot water
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1 cup chopped fresh parsley, or more to taste
- 2/3 cup chopped fresh cilantro
- 6 cloves garlic
- 1 shallot, roughly chopped
- 1 red jalapeno pepper, chopped
- ½ cup red wine vinegar
- ¾ cup extra virgin olive oil
Directions
Step 1
Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
Step 2
Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
Step 3
Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 167 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat2g | 12% |
Sodium239mg | 10% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 3% |
Total Sugars0g | |
Protein1g | |
Vitamin C11mg | 54% |
Calcium30mg | 2% |
Iron1mg | 5% |
Potassium104mg | 2% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this