Chimichurri Sauce
This is a fabulous sauce to add to almost any lean meat, such as pork tenderloin, chicken breast or a filet mignon. I have tasted and made Chimichurri several different ways and each one is delicious in its own right.The most popular version involves parsley, cilantro, and garlic mixed with garlic, salt, and olive oil drizzle vinegar or lemon juice into the mix and you have a fresh, bright spring/summer Chimichurri.
Servings: 4
Calories: 168kcal
Ingredients
- 1/2 Cup Cilantro
- 1/2 Cup Parsley
- 1 Clove Garlic
- 1/3 Teaspoon Salt
- 1/3 Cup Olive Oil
- 1/4 Cup Lemon Juice Vinegar, or Cider
- 1 Teaspoon Onion Minced Red optional
- 1/2 Teaspoon Red Pepper Flake optional
Instructions
- Finely mince all the herbs, or place in a mini food processor
- Minced or grate the garlic.
- Add in the salt, olive oil, and lemon juice, or vinegar, or cider.
- Whish it all together
- Serve while it is fresh.
Notes
You can add more lemon juice, vinegar, or cider depending on the consistency you are looking for.
You can modify with some red pepper flake if you want to add in some heat. We have also tried it with a bit of minced red onion.
A chef friend told us we could also make a fall Chimichurri sauce using rosemary, thyme, and sage. we will have to try that one out and let you know.
Nutrition
Calories: 168kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 204mg | Potassium: 77mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 842IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg