Chimichurri Sauce
Chimichurri Sauce
- Level: Easy
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 412
- Total Fat
- 43
- Saturated Fat
- 6
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 198
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Level: Easy
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 412
- Total Fat
- 43
- Saturated Fat
- 6
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 198
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
Ingredients
1 cup extra-virgin olive oil
2/3 cup sherry vinegar
1/8 cup sherry
2 tablespoons freshly squeezed lemon juice
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
3 tablespoons minced garlic (about 9 cloves)
1/2 medium red onion, quartered
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
Directions
- Combine the olive oil, vinegar, sherry, lemon juice, parsley, basil, garlic, red onion, cilantro, and oregano in a food processor, and pulse until well blended.
- Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.
Cook’s Note
Do not puree. Stir in the kosher salt, black pepper, and crushed red pepper.
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