Chimichurri Sauce/Marinade
This is an Argentinian sauce and marinade that's versatile and bold in flavor.
Servings: 4
Calories: 528kcal
Ingredients
Chimichurri Sauce
- 1 large bunch flat-leaf parsley about 1 cup of leaves, stems removed
- 3 garlic cloves coarsely chopped
- 3 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1/4 cup red onion or shallots
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
- 1 tsp dried or ground oregano or 1/4 cup fresh leaves
- 1/4 tsp ground cumin
- 1/8 tsp smoked paprika
- 1/4 cup extra virgin olive oil more if you need it runnier
Instructions
- Place all ingredients, except the olive oil into a food processor with the chopping blade.
- Pulse until well blended.
- Slowly stream in olive oil while pulsing some more until well blended and to desired consistency.
- If using later as a sauce chill in refrigerator for at least an hour or two to let flavors meld.
- If using as a marinade, you may use right away.
- Keep in tightly closed container in refrigerator for up to 5 days.
- Once ready to use as a sauce taste it to see if you need to adjust salt or pepper and Enjoy!
Nutrition
Serving: 2Tbsp | Calories: 528kcal | Carbohydrates: 10g | Protein: 1g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 1173mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 2mg