Chimichurri Verde
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Chimichurri Verde
Photography by Matthew Kimura
This recipe makes 8 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 6565 cal |
| pro | 00 pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 1 g1g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 77 mg77mg sodium |
| potassium | 54 mg54mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 55 iron |
| vit A | 77 vit A |
| vit C | 1818 vit C |
| folate | 66 folate |
- Preparation time: 5 minutes
Ingredients
- 1 cup packed fresh parsley leaves 1 cup packed fresh parsley leaves
- 2 tbsp packed fresh oregano leaves 2 tbsp packed fresh oregano leaves
- 2 cloves garlic 2 cloves garlic
- 1/2 jalapeño pepper , seeded1/2 jalapeño pepper, seeded
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 2 tbsp water 2 tbsp water
- 1 tbsp red wine vinegar 1 tbsp red wine vinegar
Preparation
In food processor, finely chop together parsley, oregano, garlic, jalapeño pepper, salt and pepper. Add oil, water and vinegar; pulse until combined.
Source : Canadian Living Magazine: July 2010
- Keywords : Condiments/sauces; Parsley; Garlic; Jalapeno pepper; Olive oil; Food Processor; 100 calories;
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