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Chimichurri

Chimichurri
Photo: Johnny Autry; Styling: Mary Clayton Carl
Total time 10 mins
Yield

Serves 4 (serving size: 2 tablespoons)

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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.