Chimichurri
Chimichurri
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 406
- Total Fat
- 44
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 142
- Total: 20 min
- Active: 20 min
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 406
- Total Fat
- 44
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 142
- Total: 20 min
- Active: 20 min
Ingredients
2 cups olive oil
1 1/4 cup fresh oregano, chopped
1 1/4 cup fresh parsley, chopped
1/4 cup lemon juice, plus 1/2 tablespoon finely grated lemon zest
1 1/2 tablespoon minced garlic
1 1/2 teaspoon sweet Argentinian red chile flakes
1 1/2 teaspoon ground black pepper
1/2 teaspoon spicy red chile flakes
1/2 teaspoon sweet paprika
Coarse Argentinian salt
Directions
- Stir together the olive oil, oregano, parsley, lemon juice and zest, garlic, Argentinian chile flakes, black pepper, red chile flakes, paprika and salt to taste in a medium bowl. Transfer to a jar with a tight-fitting lid and keep in the refrigerator until ready to use. Bring to room temperature before serving. Chimichurri is particularly delicious served with a grilled New York Strip or grilled beef ribs, but it will complement any grilled beef.
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