Like most great and simple dishes, a delicious chimichurri recipe depends on quality ingredients and careful seasoning, so be selective and look for crisp, dark green flat-leaf parsley with a peppery fragrance, and choose garlic that is firm, tightly formed, and unblemished. While some chimichurris call for a 1:1 ratio of vinegar to oil, others, like this one, dare to tilt things in favor of being more acidic. The line you choose to walk depends in part on whether you intend to use it as a marinade or drizzling sauce as well as your tolerance for tang.
1. In a large, nonreactive bowl or a glass jar, combine the vinegar, oil, parsley, oregano, garlic, red pepper flakes, and salt. Taste and adjust the amount of vinegar, oil, and salt accordingly.
2. Serve the chimichurri immediately or refrigerate in a covered container. If chilled, allow the sauce to return to room temperature before serving. It can be kept in the fridge for a week, but we doubt it will last that long.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 252 (77%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 46.1mg||2 %|
|Potassium 506.9mg||13 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 7.3g|
|Protein 3g||4 %|
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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: 326
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