Argentine Chimichurri
Argentine Chimichurri
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 214
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 208
- Total: 10 min
- Prep: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 214
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 208
- Total: 10 min
- Prep: 10 min
Ingredients
1 cup packed fresh herbs, coarsely chopped, (any mixture of parsley, thyme, rosemary, oregano, basil or cilantro leaves)
2 large shallots or 1 small onion, chopped
1 large clove garlic, grated or finely chopped
Salt and freshly ground black pepper
3 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Crusty warm bread, for serving
Directions
- Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in an airtight container.
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