0 from 3 votes
Chimichurri
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.
Prep Time
5 mins
Total Time
5 mins
Servings: 1 cup
Calories: 1359 kcal
Course:
Condiments
Cuisine:
Argentinian
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
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.
Cup of Yum
Nutrition Information
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
% 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.