|Nutritional Guidelines (per serving)|
|Servings: 2 cups (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chimichurri is an Argentine sauce typically used with red meat, but it is also excellent with fish and seafood. The traditional recipe always has parsley, garlic, and oregano, but I will mix it up from time to time depending on what herbs I have -- mint and borage (which tastes like cucumbers) are excellent substitutes with seafood.
- 1/2 cup water
- 1 teaspoon salt
- 4 to 6 garlic cloves
- 1 cup parsley (or borage or watercress leaves)
- 1/2 cup oregano leaves (or 2 tablespoons dried)
- 2 teaspoons hot pepper flakes (or 1 teaspoon cayenne pepper)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Heat the water, and dissolve the salt in it. Remove from heat. When water is cool enough to stick your finger in, proceed with the chimichurri.
Put everything except the olive oil into a food processor and pulse to combine. You can puree it or leave it chunky. Your choice.
With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.
Chimichurri should hold up for a week or two in the fridge.