Chimichurri Sauce Chimichurri Sauce

Chimichurri Sauce | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Chimichurri sauce hails from Argentina. It’s traditionally made with parsley, garlic and vinegar, among other seasonings, and served alongside grilled meat. Serve over our Herbed Double Rack of Pork.

  • Prep time 5 minutes
  • Total time 5 minutes

Ingredients

  • 5 cups packed fresh parsley
  • 1 cup packed fresh cilantro
  • 4 green onions , cut crosswise in thirds crosswise
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch hot pepper flakes
  • 3/4 cups extra-virgin olive oil
  • 1/4 cup water (approx)

Method

In food processor, pulse together parsley, cilantro, green onions, vinegar, garlic, salt, pepper and hot pepper flakes. With motor running, add oil in thin steady stream, until smooth add water as needed to reach desired consistency.

Makes about 1 1/2 cups.

Nutritional facts Per 1/4 cup: about

  • Fibre 1 g
  • Sodium 206 mg
  • Protein 1 g
  • Calories 252
  • Total fat 27 g
  • Potassium 156 mg
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 2 g

%RDI

  • Iron 11
  • Fibre 0.0
  • Folate 17
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19
  • Vitamin C 47
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Appetizers & Snacks

Chimichurri Sauce

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