Chimichuri Sauce
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chimichuri Sauce calories by ingredient
Introduction
The sauce from this recipe:http://www.thekitchn.com/recipe-kale-a
nd-black-bean-tacos-with-chimichurri-r
ecipes-from-the-kitchn-194633 The sauce from this recipe:
http://www.thekitchn.com/recipe-kale-a
nd-black-bean-tacos-with-chimichurri-r
ecipes-from-the-kitchn-194633
Number of Servings: 12
Ingredients
-
3 cloves garlic, peeled
1 medium shallot, peeled
1 cup firmly packed flat-leaf parsley, large stems removed
2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried)
1/4 cup + 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Crushed red pepper to taste (I like using Aleppo pepper)
Tips
Goes great with a TON of things, but this is particularly for the black bean tacos in the recipe.
Directions
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.