Chimichurri

There are many versions of this parsley-based sauce, but this recipe uses cooking oil instead of olive oil to give the sauce a milder flavor.



by 2  people


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Yield: 1-1/2 cups
Total Time: 25 mins
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Ingredients
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    3   cups 
    snipped fresh parsley
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    15   cloves 
    garlic, minced
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    3   tablespoons 
    snipped fresh oregano
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    3/4  teaspoon 
    crushed red pepper
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    3/4  teaspoon 
    salt
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    3/4  cup 
    cooking oil
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    1/2  cup 
    white vinegar

Directions
1.
In a medium bowl, combine parsley, garlic, oregano, crushed red pepper, and salt. Add oil and vinegar. Using a fork, toss to combine.
2.
Serve sauce immediately or cover and chill it for up to 3 days. Makes 1-1/2 cups.
Nutrition information
Per Serving: cal. (kcal) 132, Fat, total (g) 14, sat. fat (g) 2, carb. (g) 2, Monosaturated fat (g) 6, Polyunsaturated fat (g) 5, fiber (g) 1, pro. (g) 1, vit. A (IU) 1263, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, sodium (mg) 155, Potassium (mg) 104, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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