Judy Wellington

Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1 1 large bunch fresh flat-leaf parsley (2 cups) finely chopped ); 4 cloves garlic (minced (up to 6 for a sharper sauce); 2 teaspoons dried oregano; ½ teaspoon red pepper flakes (plus more to taste); ½ teaspoon kosher salt; 3 tablespoons red wine vinegar; ½ cup extra-virgin olive oil (mild-to-medium)

8 servings

분량

15 minutes

활동 시간

2 hours 15 minutes

총 시간

요리 시작

재료

1 1 large bunch fresh flat-leaf parsley (2 cups) finely chopped )

4 cloves garlic (minced (up to 6 for a sharper sauce)

2 teaspoons dried oregano

½ teaspoon red pepper flakes (plus more to taste)

½ teaspoon kosher salt

3 tablespoons red wine vinegar

½ cup extra-virgin olive oil (mild-to-medium)

방향

On a cutting board, finely chop the parsley, garlic, and oregano by hand. Do not use a blender or food processor. Chopping by hand keeps the sauce loose and bright instead of a dark paste. If you must, pulse a processor 2 to 3 times only.

Combine the chopped herbs and garlic in a bowl with the red pepper flakes and salt. Stir in the red wine vinegar and let sit 5 minutes.

Pour in the olive oil and stir until combined. It should look loose and spoonable, with the herbs suspended in the oil, not emulsified.

Cover and rest at room temperature at least 2 hours, or refrigerate overnight, before serving. Bring refrigerated chimichurri back to room temperature before serving.

영양 정보

1회 제공량

칼로리

127 kcal

지방 전체

14 g

포화 지방

2 g

불포화 지방

11 g

트랜스 지방

콜레스테롤

나트륨

152 mg

탄수화물 전체

1 g

식이섬유

1 g

총 당류

0.1 g

단백질

0.4 g