Chimichurri Sauce
- Level: Easy
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.3333333333333333 servings
- Calories
- 582
- Total Fat
- 61
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 446
- Total: 15 min
- Active: 15 min
Ingredients
3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
Directions
- Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.