Recipe courtesy of Jeremy Stanton
Chimichurri Sauce
- Level: Easy
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 109
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 253
- Total: 50 min (includes cooling time)
- Active: 20 min
Ingredients
2 teaspoons salt
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh flat-leaf Italian parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
2 cloves garlic, chopped
1 shallot, chopped
1/2 cup red wine vinegar
1 tablespoon extra-virgin olive oil
Fresh cracked black pepper
Directions
- Mix the salt with 1 cup water in a small saucepot and bring to a boil. Set aside and allow to cool completely.
- Mix together the oregano, parsley, thyme, garlic and shallots in a bowl. Mix the vinegar with the salted water, and then pour over the herb mixture. Whisk in the olive oil and season with black pepper.