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Add a photoThis fresh sauce is wonderful on just about anything. The sharpness is a great counterpoint to rich beef. We also use it on chicken or vegetables. It is best when freshly made, but it can sit in the refrigerator for a few days. Be sure to bring it to cool room temperature before using. Be creative and substitute any non-bitter green for some or all of the parsley. I make this easy often when we are grilling dinner and spoon some on top of my beef, potatoes and vegetables. I have also used leftover chimichurri to make a nice rice or grain salad. Simply stir leftover diced grilled vegetables and chimuchurri sauce into cooked grains or rice that has cooled slightly. Yum!
Ingredientes
- 1 cup packed fresh parsley leaves, washed and dried, from one large bunch
- 5 medium cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry or wine vinegar
- 1 Tb water
- 1/4 cup finely minced red or sweet onion
- 1 tsp salt
- 1/4 tsp red pepper flakes, or more to taste
Direcciones
- Place parsley and garlic in a food processor and pulse until the parsley is finely chopped. Transfer to a medium sized bowl. Do not continue the recipe in the food processor, as tempting as that may be.
- Whisk in remaining ingredients until blended.
- Spoon some over your steak, chicken, or vegetables and serve the rest on the side
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 258g | |
| Calories 1089 | |
| Calories from Fat 959 | 88% |
| Total Fat 108.52g | 136% |
| Saturated Fat 15.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2368mg | 99% |
| Potassium 425mg | 12% |
| Total Carbs 16.04g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.23g | 3% |
| Protein 2.65g | 4% |
