Chimichurri

Source: www.saveur.com
Course: Sides
Preperation time: 2h 10min
Cooking Time: 0min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
6 Fresh Garlic Clove 0 0 1 1 0 0 7 7
2 Tablespoon(s) Extra Virgin Olive Oil 0 0 0 0 7 7 60 60
1/2 cup Extra Virgin Olive Oil 0 0 0 0 27 27 239 239
1/4 cup Red Wine Vinegar 0 0 0 0 0 0 3 3
1 To Taste White Pepper 0 0 0 0 0 0 0 0
1 To Taste Salt 0 0 0 0 0 0 0 0
3/4 cup Fresh Cilantro 0 0 0 0 0 0 0 0
1/2 Fresh Jalapeno Pepper 0 0 0 0 0 0 1 1
1 cup Fresh Flat Leaf Parsley 0 0 1 1 0 0 5 5
1/4 cup Fresh Oregano 0 0 2 2 0 0 8 8
Total: Approximate Nutrition Info, Per Serving: 1 5 34 322
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Instructions

  1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and ½ tsp. pepper. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce.
  2. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
Visit www.saveur.com for the full instructions.

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