Chimichurri
Ingredients
8 8 servings (approx. 2 tablespoons each)
Scaled from 8 8 servings (approx. 2 tablespoons each)
- ½ cup chopped parsley - flat-leaf parsley
- 4 cloves garlic - chopped
- 1 shallot - chopped
- 1 teaspoon dried oregano
- 1 small red chili - seeded and diced (or 2 tsp red pepper flakes)
- 3 tablespoon red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ⅔ cup good-quality extra-virgin olive oil
Instructions
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Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor.
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Process until finely minced (take care not to turn it into a thick paste from over-processing).
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Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture.
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Gently mix to combine.
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Allow the Chimichurri to stand for 15 minutes, time permitting.
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Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!
Nutrition
Per serving
| Calories | 184 |
|---|---|
| Fat | 20.2 |
| Saturated fat | 2.8 |
| Trans fat | 0 |
| Unsaturated fat | 17.4 |
| Cholesterol | 0 |
| Sodium | 291 |
| Carbohydrates | 1.5 |
| Fiber | 0.5 |
| Sugar | 0.3 |
| Protein | 0.3 |