Chimichurri
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
1 cup
-
Calories
1359 kcal
-
Course
Condiments
-
Cuisine
Argentinian
Chimichurri
Report
This sauce benefits from some time to rest so make it at least 30 minutes in advance of using, if time permits. It can be stored in the fridge for up to one week, but bring it to room temperature before using as a dressing or finishing sauce as the flavours will be muted if served cold.
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Ingredients
- 1 cup packed flat-leaf parsley stems removed
- 1/4 cup fresh oregano leaves
- 3 cloves garlic peeled and roughly chopped
- 1 small jalapeño pepper deseeded and chopped
- 2/3 cup good-quality olive oil
- 1/4 cup good-quality red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
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Instructions
- Combine the parsley, oregano, garlic, and jalapeño in the bowl of a food processor and pulse 8-12 times or until the ingredients are minced.
- Transfer herbs to a small bowl and add the olive oil, vinegar, salt, and smoked paprika. Adjust seasoning if desired.
- To use as a meat marinade, divide the sauce into two portions using half as a marinade, and the other half as a dressing when the meat is cooked.
Nutrition Information
Show Details
Calories
1359kcal
(68%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
145g
(223%)
Saturated Fat
20g
(100%)
Sodium
2373mg
(99%)
Potassium
564mg
(16%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
5885IU
(118%)
Vitamin C
102.7mg
(114%)
Calcium
291mg
(29%)
Iron
9.4mg
(52%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 1359 kcal
% Daily Value*
| Calories | 1359kcal | 68% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 145g | 223% |
| Saturated Fat | 20g | 100% |
| Sodium | 2373mg | 99% |
| Potassium | 564mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 5885IU | 118% |
| Vitamin C | 102.7mg | 114% |
| Calcium | 291mg | 29% |
| Iron | 9.4mg | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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