Chimichurri Sauce Recipe
Ingredients
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3 to 4 garlic cloves
- 2 TBSP fresh oregano leaves (can sub 2 teaspoons dried oregano) 1/3 cup extra virgin olive oil
- 2 TBSP red wine vinegar
- 1/2 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- .
Directions
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses).
- Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.
- Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving.
- Can keep for a week or two
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 4 servings | |
| Calories 10 | |
| Calories from Fat 1 | 10% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 300mg | 13% |
| Potassium 92mg | 3% |
| Total Carbs 1.72g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.14g | 0% |
| Protein 0.58g | 1% |
