Chimichurri

Photo: Johnny Autry; Styling: Mary Clayton Carl

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.

Yield: Serves 4 (serving size: 2 tablespoons)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 7.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.9g
  • Protein: 0.9g
  • Carbohydrate: 4.2g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 155mg
  • Calcium: 73mg

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

Preparation

  1. 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.
Note:

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.

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Chimichurri Recipe at a Glance
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