Chimichurri Sauce Recipe

Aug 06, 2012 @ 4:58 PM
Posted by Milisa Armstrong, Special Contributor

Nutrition

Cal/Serving: 250
Daily Value: 12%
Servings: 6

Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	27g	42%
Saturated	4g	19%
Carbs	2g	1%
Fiber	1g	2%
Sugars	0g	0%
Protein	1g	1%
Sodium	272mg	11%
Calcium	22mg	2%
Magnesium	7mg	2%
Potassium	88mg	3%
Iron	1mg	5%
Zinc	0mg	1%
Vitamin A	934IU	19%
Vitamin C	19mg	31%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	1%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	3%
Folic Acid (B9)	18µg	5%
Vitamin E	4mg	20%
Vitamin K	185µg	231%
Fatty acids, total monounsaturated	20g	0%
Fatty acids, total polyunsaturated	3g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Traditional Madeleines

I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

Popular Recipes

More Recipes By Milisa Armstrong

Milisa Armstrong

Chimichurri sauce originates from Argentina and is one of my favorite condiments for a nice big, juicy steak.

INGREDIENTS

1 bunch parsley
1 bunch cilantro
6 cloves garlic
3/4 cup olive oil
1/4 cup lemon juice
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Wash and dry parsley and cilantro and remove stems. In a food processor or blender, add the parsley, cilantro, and garlic. Process until the herbs are coarsely ground. Add the lemon juice, salt and pepper. With the processor running on low, stream in the olive oil until well combined. Serve immediately, or store in an airtight container for up to a week.