Chimichurri Sauce Recipe
Daily Value: 12%
Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||18µg||5%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Chimichurri sauce originates from Argentina and is one of my favorite condiments for a nice big, juicy steak.
- 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
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.
Recipe DetailsServings: 6
Notes and Substitutions:
For more delicious recipes from Milisa, visit her blog Miss in the Kitchen.
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