Chimichurri

Chimichurri Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Taste and Texture: This classic Argentinian meat condiment is bright, fresh, and tart, with a touch of spicy heat; thin-bodied but loaded with chopped herbs for vibrant "green" flavor. Try with: Grilled steak, chicken, or fish; roasted leg of lamb; roasted new potatoes, fingerling potatoes, or baby carrots; sandwiches as a dipping sauce; grilled bread; raw oysters on the half shell. To Your Health: A smidgen of heart-smart olive oil is the only significant source of fat.

Yield:

Serves 4 (serving size: 2 tablespoons)
Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 79
Fat 7.2 g
Satfat 1 g
Monofat 5 g
Polyfat 0.9 g
Protein 0.9 g
Carbohydrate 4.2 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 155 mg
Calcium 73 mg

Ingredients

1 cup fresh flat-leaf parsley leaves
1 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
2 garlic cloves
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Preparation

1. Combine parsley, cilantro, oregano, and garlic in a food processor, and process until finely chopped. Add lime rind and the remaining ingredients to herb mixture; process until herbs are very finely chopped and mixture is well combined.

Note:

Use the freshest, most pristine herbs you can find for the best flavor. Stick to the leaves and try not to incorporate the thick stems, which can taste bitter.