Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
Can be made ahead of time.
Chimichurri
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Recipe
This tangy brazilian herb sauce is a traditional accompaniment to mixed grilled meats—churrasco—but it’s also terrific with fish, vegetables, and potatoes.
Yield :
Makes about 1¾ cups
Ingredients
- 1 cup pure olive oil
- 2 garlic cloves, minced
- 1 serrano chile, thinly sliced (don’t remove the seeds)
- 1½ tablespoons red pepper flakes
- ¾ cup finely chopped fresh Italian parsley (leaves from about 1 bunch)
- ¼ cup finely chopped fresh oregano leaves
- ¼ cup finely chopped fresh cilantro leaves
- 1 medium-size shallot, minced
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper
Directions
1. In a small skillet, heat the oil with the garlic, chile, and red pepper flakes just until warm, about 1 minute. Transfer to a bowl and let cool.
2. Add the parsley, oregano, cilantro, shallot, and vinegar and season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to 2 days.
© 2005 Grace Parisi
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 14 servings and includes 1/2 teaspoon of added salt.
142kcal (7%)
8mg (1%)
5mg (9%)
29mcg RAE (1%)
41mg
3mg
0g
0g
0g
1g
0mg (0%)
86mg (4%)
2g (11%)
16g (24%)
0mg (2%)
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