Chimichurri Sauce

Staff Writer
Chimichurri Sauce
Milisa Armstrong

Chimichurri Sauce

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

6
Servings
251
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.

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.

Nutritional Facts

Total Fat
27g
42%
Sugar
0.4g
N/A
Saturated Fat
4g
19%
Protein
0.7g
1.4%
Carbs
3g
1%
Vitamin A
65µg
7%
Vitamin C
20mg
33%
Vitamin E
4mg
21%
Vitamin K
201µg
100%
Calcium
26mg
3%
Fiber
0.7g
2.6%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
1mg
5.4%
Magnesium
8mg
2%
Monounsaturated
20g
N/A
Niacin (B3)
0.2mg
1.2%
Phosphorus
15mg
2%
Polyunsaturated
3g
N/A
Potassium
115mg
3%
Sodium
133mg
6%
Zinc
0.2mg
1.2%

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