Chimichurri Sauce

Stirring in the vinegar right before serving keeps this sauce a brilliant bright green

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  • Makes: 10 servings
  • Serving Size: 2 tablespoon
  • Yields: 1 1/4 cup
  • Prep: 10 mins
  • Chill: 24 hrs (optional)
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Chimichurri Sauce
Ingredients
2
cups packed fresh parsley leaves and small stems
1
cup packed fresh cilantro leaves and small stems
1/2
cup extra-virgin olive oil
1/3
cup red sweet pepper, coarsely chopped
1/4
cup water
2
tablespoons onion, coarsely chopped
3
cloves garlic, coarsely chopped
3/4
teaspoon kosher salt
1/2
teaspoon dried oregano, crushed
1/8
teaspoon crushed red pepper
1/8
teaspoon ground black pepper
1/8
teaspoon sugar
2 1/2
tablespoons sherry vinegar
Directions
  1. In a blender container or food processor combine all ingredients through sugar. Cover; blend until finely chopped, stopping to scrape down sides. Transfer to a bowl; stir in vinegar before serving.
From the Test Kitchen

Prepare sauce without vinegar. Chill in an airtight container for up to 2 days or freeze for longer storage. Bring to room temperature; stir in vinegar just before serving.

Nutrition Facts (Chimichurri Sauce)
    Per serving:
  • 104 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 0 mg chol.,
  • 156 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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