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5
from 1 vote
Chimichurri Sauce
This garlicky, fresh herb sauce is perfect drizzled over grilled flank or skirt steak, and chunks of rustic bread soak up the drippings rather nicely too.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
servings (2 tablespoons per serving)
Calories
126
kcal
Author
RecipeGirl.com
Course
Sauces
Cuisine
Mexican
Keyword
chimichurri, sauce
Ingredients
1
cup
fresh Italian parsley,
packed
½
cup
extra-virgin olive oil
⅓
cup
red wine vinegar
¼
cup
fresh cilantro,
packed
2
medium
garlic cloves
¾
teaspoon
dried crushed red pepper
½
teaspoon
ground cumin
½
teaspoon
sea salt
Instructions
Puree all ingredients in a food processor. Transfer to a bowl and refrigerate if not using immediately.
Notes
This sauce can be made up to 2 hours ahead. Cover and let stand at room temperature.
Nutrition
Serving:
1
serving
|
Calories:
126
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Sodium:
154
mg
|
Potassium:
57
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
723
IU
|
Vitamin C:
10
mg
|
Calcium:
15
mg
|
Iron:
1
mg