Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 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
- 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.
- 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.
- Yield: 2 c.; 6 to 8 servings.
- 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% |
