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

doses

15 minutes

tempo ativo

2 hours 15 minutes

tempo total

Começar a Cozinhar

Ingredientes

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)

Instruções

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.

Informação Nutricional

Tamanho da Dose

Calorias

127 kcal

Gordura Total

14 g

Gordura Saturada

2 g

Gordura Insaturada

11 g

Gordura Trans

Colesterol

Sódio

152 mg

Carboidratos Totais

1 g

Fibra Alimentar

1 g

Açúcares Totais

0.1 g

Proteína

0.4 g