Chimichurri

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

Yield: 1 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. Combine first 4 ingredients in a food processor; pulse until mixture is finely chopped.
  2. Combine the broth and remaining ingredients. With processor on, slowly pour broth mixture through food chute; process until well blended.
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