Parsley-Oregano Chimichurri Sauce

If you make too much of this sauce, don't throw away the extra! You can save it in your refrigerator for up to a week, so you can spread it over steak tomorrow night, too.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 2 people

Rate This!

  • Makes: 10 servings
  • Serving Size: 1 tablespoon
  • Makes: 2/3 cup
  • Prep: 15 mins
  • Chill: 2 hrs

Parsley-Oregano Chimichurri Sauce

Reviews (0)

4.0 by 2 people

Rate This!

Directions

  1. In a food processor or blender combine parsley, oil, oregano, shallot, garlic, vinegar, lemon juice, salt, and crushed red pepper. Cover and process or blend until just chopped and a few herb leaves are still visible. Cover and chill for 2 hours before serving. (Cover and chill any leftovers for up to 1 week. Before serving, let stand for 30 minutes at room temperature.)
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Parsley-Oregano Chimichurri Sauce)

  • Per serving:
  • 53 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 114 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 0 g pro.
rate this recipe!
add review

Reviews (0)

2 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close