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Authentic Chimichurri Steak Sauce
Chimichurri is the South American version of pesto. It's good on almost anything from meats to salads! Super easy to make, it will keep in the refrigerator for 2 weeks.
Course
Sauce
Cuisine
South American
Keyword
garlic, olive oil, oregeno, parsley, sauce, vinegar
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
24
Calories
64
kcal
Author
Katherine Peters
Ingredients
2
cups
flat-leaf parsley
, packed
�
cup
fresh oregano
, packed - you can substitute 1 tablespoon dried oregano but it's not as good
4
garlic cloves
, peeled and chopped
1/4
cup
red wine vinegar
1/8
teaspoon
crushed red pepper flakes
, more to taste
1
teaspoon
kosher salt
1/4
teaspoon
black pepper
, coarse ground
3/4
cup
extra-virgin olive oil
, I like to use garlic or chile infused
Instructions
Pulse parsley, oregano, garlic, vinegar, crushed red pepper flakes, salt and pepper in a food processor until finely chopped but not pureed.
Scrape parsley mixture into a bowl.
Stir in olive oil until well blended
Let stand at room temperature for at least 1 hour before using. This allows the flavors to blend and soften.
Store, tightly covered, in the refrigerator.
Nutrition
Serving:
2
tablespoons
|
Calories:
64
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
6
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
100
mg
|
Potassium:
36
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
435
IU
|
Vitamin C:
6.8
mg
|
Calcium:
16
mg
|
Iron:
0.6
mg