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Chimichurri

Yield 1 1/2 cups (serving size: 2 tablespoons)
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.

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

Nutrition Information

  • calories 32
  • caloriesfromfat 68 %
  • fat 2.4 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.2 g
  • protein 0.5 g
  • carbohydrate 2.5 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 94 mg
  • calcium 15 mg

How to Make It

  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.