Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Argentinian Chimichurri Sauce
Argentinian Chimichurri Sauce is a mixture of coarsely chopped herbs with a fresh lemon flavor which accompanies grilled meat.
Prep Time
10
minutes
mins
Total Time
5
minutes
mins
Course:
Sauce
Cuisine:
Argentine
Servings:
20
servings
Calories:
107
kcal
Author:
Jill Selkowitz
Cost:
$6
Equipment
Cuisinart Large Food Processor
Vitamix Blender or Other Blender
J.A. Henckels Classic 8 inch Chef's Knife
Ingredients
2
cups
Fresh Flat Leaf Parsley
1/2
cup
Fresh Basil Leaves
(or cilantro)
1/2
cup
Fresh Oregano Leaves
(or cilantro)
1
cup
Mint Leaves
12
cloves
Fresh Garlic
peeled
1
cup
Extra Virgin Olive Oil
1/3
cup
Dry Sherry Wine
or White Wine Vinegar
2
Tablespoons
Lemon Juice
2
Tablespoons
Shallots
(optional)
1/4
teaspoon
Freshly Ground Black Pepper
freshly cracked
1/2
teaspoons
Kosher Salt
1/4
teaspoon
Crushed Red Pepper Flakes
optional
1
whole
Lemon Zest
Instructions
Use a microplane and remove all the zest from the lemon. Be careful to not zest the pith (white part) as it is quite bitter. Set aside.
Remove stems from parsley and cilantro.
Use a blender or food processor and add parsley, basil, mint and oregano (or cilantro, if you are using instead of basil and oregano) to bowl.
Add optional shallot, garlic, olive oil, lemon juice, wine, salt, pepper, chili flakes (if using).
Pulse until herbs are coarsely chopped. (Chimichurri Sauce should be chunky and not blended.)
Mix in lemon zest.
Pour into containers and save for later, or serve now.
Notes
Cilantro can be subbed out for the basil and oregano for a more Southwestern flavor.
Nutrition
Calories:
107
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
63
mg
|
Potassium:
61
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
640
IU
|
Vitamin C:
10
mg
|
Calcium:
18
mg
|
Iron:
1
mg