Homemade Chimichurri Sauce Recipe By Tasty Recipes

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EASY CHIMICHURRI SAUCE RECIPE BY TASTY



Easy Chimichurri Sauce Recipe by Tasty image

Here's what you need: fresh cilantro, fresh parsley, yellow onion, garlic, olive oil, red wine vinegar, salt, pepper, lime

Provided by Alix Traeger

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup fresh cilantro, chopped
1 cup fresh parsley, chopped
½ yellow onion, diced
3 cloves garlic, peeled
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon pepper
1 lime, juiced

Steps:

  • Place all ingredients in a food processor or blender and blend until combined.
  • Serve the chimichurri with your favorite steak, on chicken wings, roasted potatoes, or as a dressing for your favorite salad!
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 0 grams, Sugar 1 gram

HOMEMADE CHIMICHURRI SAUCE RECIPE BY TASTY



Homemade Chimichurri Sauce Recipe by Tasty image

Here's what you need: fresh flat-leaf parsley, fresh oregano, garlic, small shallot, good-quality olive oil, red wine vinegar, kosher salt, red pepper flakes, lemon

Provided by Isabel Castillo

Yield 2 cups

Number Of Ingredients 9

1 large bunch fresh flat-leaf parsley
1 bunch fresh oregano
5 cloves garlic
1 small shallot
¾ cup good-quality olive oil
¼ cup red wine vinegar
kosher salt, to taste
1 teaspoon red pepper flakes
1 lemon, zested

Steps:

  • Nutrition, per serving - Calories: 979, Total fat: 106 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 2 gram, Sugars: 2 gram, Protein: 1 grams
  • Wash and dry the herbs.
  • Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.
  • Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.
  • Peel the garlic cloves, then mince. Add to the bowl with the herbs.
  • Peel and mince the shallot, then add to the bowl.
  • Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
  • Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
  • Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 9 grams, Fat 80 grams, Fiber 2 grams, Protein 1 gram, Sugar 2 grams

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