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Ingredients
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1 bunch fresh parsley, chopped
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8 cloves garlic, minced
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¾ cup olive oil
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¼ cup sherry wine vinegar
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3 tablespoons lemon juice
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1 teaspoon salt
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½ teaspoon ground black pepper
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½ teaspoon ground cayenne pepper
Directions
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Combine parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper, and cayenne pepper in a blender or food processor; blend just to combine but not puree.
Cook’s Note
The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Nutrition Facts (per serving)
190 | Calories |
20g | Fat |
2g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 190 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 3g | 14% |
Sodium 296mg | 13% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 1g | 1% |
Vitamin C 14mg | 15% |
Calcium 18mg | 1% |
Iron 1mg | 4% |
Potassium 70mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.