This is a poor substitute for true chimichurri. I may try to fix this one to make it closer to real chimichurri by adding more oil and vinegar; not sure.
Considered the barbecue sauce of Argentina, this emerald-colored condiment is built on garlic and parsley, and is a pungent cross between vinaigrette and pesto.
This recipe goes with Grilled Flank Steak with Chimichurri
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- Calories: 32
- Calories from fat: 68%
- Fat: 2.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.2g
- Protein: 0.5g
- Carbohydrate: 2.5g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 94mg
- Calcium: 15mg
- 2 cups coarsely chopped fresh flat-leaf parsley (about 2 bunches)
- 1 cup coarsely chopped onion
- 2/3 cup coarsely chopped carrot
- 1/4 cup coarsely chopped garlic
- 1/2 cup vegetable broth
- 1/3 cup white vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Combine first 4 ingredients in a food processor; pulse until mixture is finely chopped.
- Combine the broth and remaining ingredients. With processor on, slowly pour broth mixture through food chute; process until well blended.
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