Chimichurri sauce is a tangy herbal accompaniment that can liven up any meat or poultry dish.
- 1 cup packed flat-leaf parsley leaves (1/2-1 bunch)
- 1 small clove garlic, chopped
- 3 tablespoons distilled white vinegar
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground chipotle pepper or cayenne pepper
Chop the parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add the vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
49 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 149mg sodium; 1g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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