Chimichurri Sauce
Yield: 1 cup (serving size: about 2 1/2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 55
- Calories from fat: 77%
- Fat: 4.7g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.5g
- Protein: 0.7g
- Carbohydrate: 3.5g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 202mg
- Calcium: 40mg
Ingredients
- 1/4 cup white vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 6 garlic cloves
- 3 bay leaves
- 2 jalapeño peppers, stems removed
- 1 cup minced fresh parsley
- 1/4 cup minced fresh oregano
Preparation
- Place first 6 ingredients in a blender; process until smooth. Add parsley and oregano, and stir well.
Chimichurri Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: Spanish
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Blender
- PUBLICATION: Cooking Light
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