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Chimichurri Sauce

Makes: 10 servings
Serving size: 2 tablespoon Yield: 1 1/4 cup
Prep 10 mins Chill 24 hrs  (optional)
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 - 1/4  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)
  • Servings Per Recipe 10,
  • cal. (kcal) 104,
  • Fat, total (g) 11,
  • chol. (mg) 0,
  • sat. fat (g) 2,
  • carb. (g) 2,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 1295,
  • vit. C (mg) 23,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 22,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 156,
  • Potassium (mg) 94,
  • calcium (mg) 22,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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