Chimichurri Sauce
Ingredients
Herbs and Vegetables
-
1½
cups
roughly chopped parsley (stems + leaves)
-
1½
cups
roughly chopped cilantro (stems + leaves)
-
½ - ¾
cup
oregano leaves (only)
-
2
cloves
garlic (roughly chopped)
Seasonings
-
⅛
teaspoon
pepper
-
½
teaspoon
kosher salt
-
juice from 1
large lime
lime juice (about 2-3 tablespoons)
-
1
tablespoon
white or red wine vinegar
Oils and Optional Ingredients
-
½
cup
olive oil (about)
-
to taste
red pepper flakes (optional)
Instructions
- 1. Place all ingredients except olive oil in a food processor and chop until finely mixed.
- 2. Scrape down the sides of the processor, then drizzle in olive oil while the processor is running until the mixture reaches a pesto-like consistency.
- 3. Avoid over-processing; if desired, stir in red pepper flakes by hand.
- 4. Serve the sauce with grilled meats and vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
24g
Total carbohydrates
6g
Total protein
2g
Sodium
300mg
Cholesterol
0mg
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