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Receta Chimichurri (Argentine Parsley Garlic Sauce)

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Raciónes: 6

Ingredientes

Cost per serving $0.77 view details
  • 1 lrg bunch flat-leaf parsley washed, stemmed and dry
  • 8 x cloves garlic peeled
  • 3 Tbsp. chopped onion
  • 5 Tbsp. distilled white vinegar or possibly more to taste
  • 5 Tbsp. water
  • 1 tsp coarse salt (kosher or possibly sea)
  • 1/2 tsp dry oregano
  • 1/2 tsp warm pepper flakes (to 1 tsp.) or possibly to taste
  • 1/2 tsp freshly grnd black pepper
  • 1 c. extra-virgin extra virgin olive oil

Direcciones

  1. Finely chop parsley and garlic in a food processor. Add in onion, vinegar, water, salt, oregano, pepper flakes and black pepper; process in brief bursts till salt crystals dissolve. With processor running, add in oil in a thin stream. Do not overprocess; chimichurri should be fairly coarse. Correct the seasoning, adding salt or possibly vinegar if needed.
  2. Chimichurri is quick to make, so I usually prepare it as I need it. If you choose to store it, transfer it to a jar, cover, and chill. It will keep for several weeks, but it loses its bright green color in a day or possibly two. Be sure to taste and reseason before serving.
  3. Yield: 2 c.; 6 to 8 servings.
  4. NOTES : This classic sauce is a natural with beef, grilled chicken and pork.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 70g
Recipe makes 6 servings
Calories 329  
Calories from Fat 319 97%
Total Fat 36.04g 45%
Saturated Fat 4.98g 20%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 390mg 16%
Potassium 28mg 1%
Total Carbs 1.87g 0%
Dietary Fiber 0.3g 1%
Sugars 0.24g 0%
Protein 0.32g 1%
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