Chimichuri Sauce
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
3 cloves garlic, peeled1 medium shallot, peeled 1 cup firmly packed flat-leaf parsley, large stems removed2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried)1/4 cup + 2 tablespoons extra virgin olive oil2 tablespoons red wine vinegar1 tablespoon freshly squeezed lemon juice1/2 teaspoon kosher salt Freshly ground black pepper to tasteCrushed red pepper to taste (I like using Aleppo pepper)
Using a food processor, roughly chop the garlic and shallot. Add the parsley and oregano, and pulse until finely chopped but not puréed. (Alternatively, you can finely chop the ingredients by hand.)
Transfer the mixture to a bowl and stir in the olive oil, vinegar, lemon juice, salt, black pepper, and red pepper to taste. Let stand at room temperature for at least 20 minutes, or cover and refrigerate up to 3 days.
Serving Size: Makes 12 2tbsp servings
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.
Transfer the mixture to a bowl and stir in the olive oil, vinegar, lemon juice, salt, black pepper, and red pepper to taste. Let stand at room temperature for at least 20 minutes, or cover and refrigerate up to 3 days.
Serving Size: Makes 12 2tbsp servings
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 66.3
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 100.2 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.3 g
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