Chimichurri Sauce

  • Prep 10 min
  • Total 2 hr 10 min
  • Servings 8

Ingredients

  • 3/4 cup fresh cilantro leaves
  • 3/4 cup fresh Italian (flat-leaf) parsley
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1 medium jalapeño chile, seeded, chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt

Steps

  • 1
    Place cilantro and parsley in food processor. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.

  • This sauce is a wonderful way to use up fresh herbs. Store your herbs well so they don’t wilt before you get around to making it. Here’s how: When you get home from the grocery store, give them a fresh cut—just like you’d do with a bouquet of flowers. Then, stand herbs up in a tall drinking glass, like a pint glass, and add some little water—again, just like a bouquet of flowers arranged in a vase. Stored like this in your refrigerator, they’ll keep for a few days or more.
  • Want to try the classic Argentine pairing of beef and chimichurri? We recommend Slow-Cooker Pot Roast with Chimichurri. Once you get a taste of it, we think you’ll be looking for other ways to eat this delectable green sauce. We suggest drizzling it on your taco, using it as a dip for roasted potatoes, heck, you could even put it on your pizza!

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
190
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
50mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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