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

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.
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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