Chimichurri
If you haven't tried chimichurri yet, this is your sign. This incredibly fresh, herbaceous Argentinian sauce is similar to a salsa verde or pesto but made with cilantro, parsley, oregano, smoked paprika, and olive oil.
Servings: 4
Calories: 248kcal
Ingredients
- 1/2 bunch fresh flat-leaf parsley (stems and leaves) roughly chopped
- 1/2 bunch fresh cilantro (stems and leaves) roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 small shallot roughly chopped
- 1 clove garlic
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- kosher salt
Instructions
- Rinse the herbs and shake off the excess water, pat dry with a clean kitchen towel.
- Add the parsley, cilantro, oregano, paprika, chili flakes, shallot and garlic to a food processor fitted with the blade attachment. Pulse several times until the herbs are coarsely chopped.
- Next, add the olive oil, vinegar and a pinch of salt, pulse until combined. Taste and adjust the seasonings as needed (it might need a bit more salt or vinegar). Serve or store right away.
Notes
Store chimichurri in an airtight container in the refrigerator for up to a week. Let come to room temperature before serving.
Nutrition
Calories: 248kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 914IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg