Ingredients
- 1 cup packed fresh flat leaf parsley leaves
- 1/3 cup extra virgin olive oil
- 2–3 tablespoons red wine vinegar (to taste)
- 1/4 cup packed fresh cilantro leaves
- 2 garlic cloves, peeled
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried crushed red pepper
- 1/2 teaspoon fine sea salt
- Puree all ingredients in food processor or blender. Transfer to bowl. Makes about 1 cup.
- Camilla’s Notes:
- The chimichurri can be made up to 2 hours before serving. Store leftover sauce in a covered container for up to 3 days.
- Nutrition per Serving (1 tablespoon):
- Calories 41; Fat 4.5g (poly 0.5g, mono 3.3g, sat 0.6g); Protein 0.1g; Cholesterol 0mg; Carbohydrate 0.4g; Sodium 76.2mg)
- (Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)
Instructions
- Puree all ingredients in food processor or blender. Transfer to bowl.
Notes
Storage: Store leftover sauce in a covered container for up to 3 days.
Nutrition
- Serving Size: 1 talespoon
- Calories: 45
- Sodium: 71 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 0.4 g
- Protein: 0.1 g
- Cholesterol: 0 mg