Chimichurri Sauce
- Level: Easy
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 51
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 87 milligrams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 0 grams
- Sugar
- 0 grams
- Protein
- 0 grams
- Total: 10 min
- Prep: 10 min
Ingredients
6 cloves garlic, sliced
2 shallots, sliced
2 cups packed fresh flat-leaf parsley
1/4 cup fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/4 cup water
Directions
- Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.
- Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved
Cook’s Note
Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.