Chimichurri Sauce
This chimichurri sauce recipe uses hand-chopped parsley, cilantro and oregano to create a rustic, vibrant condiment that is delicious on nearly everything!
Equipment
- small bowl
- 1 cup measure
- Cutting board
- Chef's knife
Ingredients
- 2 tablespoon shallots, minced
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 2 tablespoon red wine vinegar
- ½ lime, juiced
- ½ teaspoon kosher salt
- 1 cup cilantro leaves, packed
- 1 cup flat leaf parsley leaves, packed
- 2 tablespoon fresh oregano
- ½ cup extra virgin olive oil
Instructions
- Combine the shallots, garlic, red pepper flakes, red wine vinegar, lime juice and kosher salt in a bowl. Set it aside to marinate while you pick the cilantro and parsley leaves from the stems. You'll want 1 packed cup of each.
- Chop the cilantro, parsley and oregano all together. I like a medium-fine texture, but feel free to chop the herbs into a more coarse or more fine texture.
- Add the herbs and olive to the bowl and stir to distribute all the ingredients.
Nutrition
Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 76mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
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