Recipe courtesy of Michelle Bernstein
Chimichurri for Beef, Innards and Sausage
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 329
- Total Fat
- 36
- Saturated Fat
- 5
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 138
- Total: 10 min
- Prep: 10 min
Ingredients
1 cup Italian parsley, picked
6 garlic cloves
1 teaspoon chopped fresh oregano
Pinch dried chile flakes
Salt and pepper
1/4 cup malt or red wine vinegar
1 cup olive oil
Directions
- In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.