Chimichurri Verde

A flavorful sauce originating in Argentina that is typically served on grilled steak. It’s also delicious on grilled veggies!

Prep Time: 10 minutes   

WHAT YOU NEED:

1 cup loosely packed flat leaf (Italian) parsley, washed and dried (about ½ cup chopped leaves)

1 cup loosely packed fresh cilantro, washed and dried (about ½ cup chopped leaves)

2-3 cloves garlic, peeled and stem removed

1/4 cup extra virgin olive oil

1 Tbsp. red wine vinegar

½ tsp. red pepper flakes (or to taste)

½ tsp. salt (or to taste)

¼ tsp. freshly ground black pepper

MAKING IT:

Finely chop parsley and cilantro leaves; mince garlic. Set these ingredients aside. Whisk olive oil and vinegar together in a small bowl. Add chopped parsley, cilantro, minced garlic and all remaining ingredients. Whisk again until blended. Makes about ½ cup.  

NUTRITION:

Nutrition Information per serving (2 Tbsp.): 130 Calories; 14g Total Fat; (2g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 300mg Sodium; 1g Total Carb; 0g Fiber; 0g Sugars (includes 0g Added Sugars); 0g Protein

TIPS:

Change the proportions of parsley and cilantro based on your preferences.

In addition to steak, this sauce is wonderful with lamb!

Chimichurri is best served immediately, but can be refrigerated in a covered container for up to 3 days.  To prevent browning, pour a thin layer of olive oil over the top of the sauce.