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Chimichurri Sauce

Photo: Greg Dupree; Styling: Lindsey Lower

Hands-on time 8 mins
Total time 8 mins
Yield

Serves 8 (serving size: about 3 tablespoons)

Drizzle over gazpacho, or toss with cooked shrimp and pasta for a zingy Argentine-inspired scampi. Adding whole garlic cloves to the food processor first seasons the work bowl so the sauce picks up more garlic flavor.

Ingredients

  • 4 small garlic cloves
  • 4 cups fresh cilantro leaves
  • 2 cups fresh flat-leaf parsley leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon kosher salt
  • 1 Fresno chile, seeded and coarsely chopped

Nutrition Information

  • calories 132
  • fat 13.7 g
  • satfat 1.9 g
  • monofat 9.9 g
  • polyfat 1.5 g
  • protein 1 g
  • carbohydrate 2 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 250 mg
  • calcium 25 mg

How to Make It

  1. With food processor on, add garlic through food chute; process until coarsely chopped. Add remaining ingredients; process until mixture is finely chopped. Refrigerate 1 to 2 days.