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)

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.

Robin Bashinsky,

April 2012
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