from Whole30 Cookbook
Combine vinegar, lime juice, garlic, and shallot in food processor and mix on low speed. Drizzle in the olive oil while mixing; the dressing will begin to emulsify. Add the cilantro, parsley, salt, and pepper and continue to mix on low until the dressing is uniform in texture and the herb pieces are chopped quite small.
Chimichurri will last 2-3 days in the fridge. If making ahead, bring it to room temperature before serving. If the dressing has separated, gently whisk to reblend.
You can freeze in ice cube trays. This will keep for 6 months in the freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1430 | ||
Calories from Fat: 1397 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.3g | 207 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 113.1g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.6mg | 1 % | |
Potassium 441.9mg | 12 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.2g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1430
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