Recipe Thursday: Chimichurri

Here’s another wonderful recipe from Cindy!  This one is for chimichurri made from a couple cups of parsley, a chili pepper, some vinegar, and garlic cloves.  She recommends using it to marinade meat or chicken.

Photo by Shimelle Laine

Photo by Shimelle Laine

Chimichurri
Serves 8
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26 calories
6 g
0 g
0 g
1 g
0 g
34 g
159 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
34g
Servings
8
Amount Per Serving
Calories 26
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 159mg
7%
Total Carbohydrates 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 1g
Vitamin A
31%
Vitamin C
40%
Calcium
11%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (2-c.) Bunch Fresh Parsley
  2. 1 Bunch Cilantro
  3. 1/2 c. Fresh Oregano
  4. 8 Cloves Peeled Garlic
  5. 1 Shallot, cut into four pieces
  6. 1 Jalapeno Pepper
  7. 1/2 tsp. Salt
  8. 3 Tbsp. Vinegar
  9. 1/2 Olive Oil
Instructions
  1. Cut the thick stems off the parsley, but don't worry about the skinny ones. Place in a blender container as you prepare it. Add cilantro. Remove oregano leaves from woody stems, but tender stems can be added to the mixture.
  2. Add remaining ingredients and begin blending. The goal is to blend the mixture into a fairly smooth sauce, which requires turning the machine off, stirring, and pressing, turning it on, etc. If you're brave, you can use a wooden spoon to press down the herb mixture as the blender runs. For a while you'll be in little danger of the blades catching the spoon, but you'll still need to stop the machine and stir occasionally. If you insist on using your food processor for this job, wait to add the olive oil until the leaves have been chopped up a little bit, then add the oil as the machine runs.
beta
calories
26
fat
0g
protein
1g
carbs
6g
more
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