Chimichurri Sauce

Chimichurri Sauce
Staff Writer
Milisa Armstrong

Chimichurri Sauce

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

6
Servings
226
Calories Per Serving
Deliver Ingredients

Notes

For more delicious recipes from Milisa, visit her blog Miss in the Kitchen.

Ingredients

  • 1 bunch parsley
  • 1 bunch cilantro
  • 6 cloves garlic
  • 3/4 Cups 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.

Nutritional Facts

Total Fat
25g
36%
Saturated Fat
22g
92%
Cholesterol
1mg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
1mg
0%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
3mg
0%
Water
9g
0%

Chimichurri Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chimichurri Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.