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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (56g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 253 | ||
| Calories from Fat 244 | (96%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.2g | 41% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 19.8g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 206mg | 8% | |
| Potassium 137mg | 3% | |
| Total Carbohydrate 3.2g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 0.3g | ||
| Protein 0.9g | 1% | |
Ingredients
- 1 bunch flat leaf parsley
- 8 cloves garlic, minced
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon wedge (juice of)
- 1 tablespoon diced red onion
- 1 teaspoon dried oregano (optional)
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Directions
1
Pulse parsley in processor to chop.2
Add remaining ingredients and blend.3
Separate sauce into equal parts.4
(Use half for basting or marinade).5
(Use other half for table service).
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Course > Condiments, etc. > Marinades & Rubs
- Cuisine > South American > Argentinean
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #771062
On Jul 2, 2009
Just made it for dinner, I kept adding more and more to my plate. Finally I brought the food processor bowl over to the table to save the trip. I actually topped it over a simple baked tilapia and it was great!!! It was tangy and fresh and summery. I loved the raw red onion. My only teeny tiny comment is the prep time, with preminced garlic this only took me about 5 minutes to make!
From: Chanise
On Jun 15, 2009
Great. I originally had this a Chilis and LOVED IT so I wanted to try it. THANKS
From: Chef Niki
On Jul 15, 2002
This is the best chimichurri I have ever had!My boss whi is from argentina served it at a bbq and didn't follow a recipe so it was very hard for me to reproduce,ahhh but now I can.We use it on ribs,steak,bratwurst and alot more.I have made many copies for our friends as they all love it. Many thanks Chef Blade!!
From: JustJanS
On Mar 30, 2002
I first looked at this because of the name! It's a great marinade/sauce, with lovely fresh herby, garlicy zingy flavours. We had it on T.bone steaks, but I also put it on a chicken breast fillet for our non red meat eater. Fantastic Chef Blade! Couldn't stop "taste-testing" it.
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