Chimichurri
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 1-1/2 cups
Total Time:
25 mins
Ingredients
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3 cupssnipped fresh parsleysee savings
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15 clovesgarlic, mincedsee savings
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3 Tbsp.snipped fresh oreganosee savings
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3/4 tsp.crushed red peppersee savings
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3/4 tsp.saltsee savings
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3/4 cupcooking oilsee savings
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1/2 cupwhite vinegarsee savings
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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: Calories 132, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 5 g, Cholesterol 0 mg, Sodium 155 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 3%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet.
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grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice;drizzle over the fajitas. Serve with lime wedges, if desired. read more...
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