This fresh sauce is wonderful on just about anything. The sharpness is a great counterpoint to rich beef. We also use it on chicken or vegetables. It is best when freshly made, but it can sit in the refrigerator for a few days. Be sure to bring it to cool room temperature before using. Be creative and substitute any non-bitter green for some or all of the parsley. I make this easy often when we are grilling dinner and spoon some on top of my beef, potatoes and vegetables. I have also used leftover chimichurri to make a nice rice or grain salad. Simply stir leftover diced grilled vegetables and chimuchurri sauce into cooked grains or rice that has cooled slightly. Yum!
- 1 cup packed fresh parsley leaves, washed and dried, from one large bunch
- 5 medium cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry or wine vinegar
- 1 Tb water
- 1/4 cup finely minced red or sweet onion
- 1 tsp salt
- 1/4 tsp red pepper flakes, or more to taste
- Place parsley and garlic in a food processor and pulse until the parsley is finely chopped. Transfer to a medium sized bowl. Do not continue the recipe in the food processor, as tempting as that may be.
- Whisk in remaining ingredients until blended.
- Spoon some over your steak, chicken, or vegetables and serve the rest on the side
|Amount Per Recipe||%DV|
|Recipe Size 258g|
|Calories from Fat 959||88%|
|Total Fat 108.52g||136%|
|Saturated Fat 15.0g||60%|
|Trans Fat 0.0g|
|Total Carbs 16.04g||4%|
|Dietary Fiber 2.2g||7%|