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Photo: Randy Mayor; Styling: Cindy Barr

Chimichurri Broccoli

Versatile chimichurri sauce brightens the flavor of simply steamed broccoli in Chimichurri Broccoli.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 4


  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup chopped shallots
  • 2 teaspoons fresh oregano
  • 1 garlic clove
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 4 cups broccoli florets, steamed


Place parsley, shallots, oregano, and garlic in a mini food processor; pulse until minced. Add canola oil, lime juice, salt, cumin, and crushed red pepper; process until blended. Toss with steamed broccoli florets.


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Nutritional Information

Amount per serving
  • Calories: 98
  • Fat: 7.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 175mg
  • Calcium: 0.0mg

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Chimichurri Broccoli recipe