Chimichurri

recipe

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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

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.

Note:

September 2001
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