Chimichurri

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.

Recipe from Better Homes and Gardens
YIELD
1-1/2 cups
TOTAL TIME
25 mins

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.

Chimichurri
YIELD
1-1/2 cups
TOTAL TIME
25 mins
Ingredients
  • 3   cups snipped fresh parsley
  • 15   cloves garlic, minced
  • 3   tablespoons snipped fresh oregano
  • 3/4  teaspoon crushed red pepper
  • 3/4  teaspoon salt
  • 3/4  cup cooking oil
  • 1/2  cup white vinegar
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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 (g) 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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