Chimichurri Sauce
Servings: 6 people
Ingredients
- 1 cup fresh Italian parsley packed
- ¼ cup fresh oregano leaves
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 4 garlic cloves peeled
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Instructions
- Combine ingredients. In a food processor, combine all of the ingredients for the chimichurri.
- Blend. Pulse until well combined, but you can still see small pieces of the herbs.
- Enjoy. Pour the chimichurri sauce into a serving bowl, cover, and store at room temperature until ready to use. This sauce can be made several hours in advance. Leftovers can be stored in the refrigerator for up to 3 days. You will want to remove the sauce from the fridge at least an hour before using it to melt the olive oil if it has solidified. Stir the chimichurri before serving as the sauce has a tendency to separate.
Nutrition
Calories: 175kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 401mg | Potassium: 103mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 976IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 2mg