chimichurri

Yields8 Servings

Chimichurri Sauce

¾ cup fresh parsley, finely chopped

¼ cup fresh cilantro, finely chopped (or substitute more parsley)

½ jalapeno, de-seeded with membranes removed for less heat if desired

4 cloves garlic, finely minced

¼ cup extra virgin olive oil

½ tsp dried oregano

½ tsp flakey sea salt

Preparation

To make the chimichurri sauce, add chopped parsley and cilantro, garlic, jalapeno, oregano, salt, extra virgin olive oil, and red wine vinegar to a small bowl. Mix very well, then cover the dish and set the sauce aside for at least 20 minutes to let the flavors meld. The sauce will stay good in the fridge for up to a week.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 60

% Daily Value *
Total Fat 7g11%
Potassium 42mg2%
Total Carbohydrate 0g
Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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chimichurri