Chimichurri Sauce Recipe

• 份量: 8 servings
• 活動時間: 5 minutes
• 總時間: 5 minutes

食材

½ cup chopped parsley (flat-leaf parsley)

4 cloves garlic (minced)

1 small shallot (finely minced, optional)

1 teaspoon dried oregano

1 small red chile (seeded and diced (or 2 tsp red pepper flakes)

3 tablespoons red wine vinegar

1 teaspoon salt

½ teaspoon fresh ground black pepper

⅔ cup Extra-virgin olive oil

步驟

Prep the ingredients: Finely chop the parsley and mince the garlic (and shallot, if using).

Combine: Add parsley, garlic, oregano, vinegar, red chile (or red pepper flakes), salt, and black pepper to a medium bowl.

Add oil: Pour in the olive oil and stir until everything is evenly mixed and the sauce looks spoonable and glossy.

Rest: Let the chimichurri sit for 15 minutes at room temperature so the flavors meld.

Serve: Stir again and serve as a sauce, dip, or marinade.

Food processor option: Add parsley, garlic, shallot, oregano, vinegar, chile, salt, and pepper to a small food processor and pulse just until chopped (do not blend into a paste). Transfer to a bowl and stir in the olive oil by hand.

營養

• 卡路里: 169 kcal
• 總脂肪: 18 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 15 g
• 鈉: 295 mg
• 總碳水化合物: 2 g
• 膳食纖維: 0.5 g
• 總糖: 1 g
• 蛋白質: 0.4 g