sauce & condiment

Herbed Chimichurri

Name: Herbed Chimichurri
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 60 g Parsley (finely chopped); 5 g Oregano (finely chopped); 3 cloves Garlic (finely minced); 45 ml Red Wine Vinegar; 90 ml Extra Virgin Olive Oil; 1 tsp Chili Flakes; 1 tsp Salt (fine); 0.5 tsp Black Pepper (ground)

Parsley, oregano, garlic and chili flakes stirred into red wine vinegar and olive oil. Spoon it over grilled steak, chicken or vegetables.

Chop the parsley and oregano by hand with a sharp knife; a food processor bruises the leaves and turns the sauce into a paste. The garlic and vinegar taste harsh straight after mixing, so wait until the sauce has stood before you check the salt. For a milder sauce, use 2 cloves of garlic or swap half the red wine vinegar for lemon juice.

VeganGluten-FreeDairy-FreePaleoNut-FreeNo-Cook

30 minstart to table

10 min prep · 20 min hands-offServes6× 2 tbsp143 kcal a serving

Cook · 30 min

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Green chimichurri sauce in a small bowl, flecked with chopped parsley and chili flakes, with a spoon resting in it.

Ingredients

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Method

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Storage

Fridge: Up to 3 days

Keep in a sealed jar in the fridge with a thin layer of olive oil over the top. Bring to room temperature and stir before serving.

Per serving

The numbers, if you want them.

143

Calories

1 g

Protein

2 g

Carbs

15 g

Fat

1 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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