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Chimichurri Sauce

Prep Time30 minutes
Cook Time0 minutes
Course: Jams and Chutneys, Side Dish
Cuisine: Mexican
Keyword: chili, garlic, oil, parsley, red wine vinegar, shallot
Calories: 1136kcal
Author: Chief Cook and Bottle Washer

Ingredients

  • 50 g Parsley leaves mainly but with a few stalks too
  • 4 cloves Garlic chopped or grated
  • 1 medium Shallot finely chopped
  • 1 tsp Chilli Flakes or one fresh red chilli seeded and finely chopped
  • 120 ml Olive Oil extra virgin preferably
  • 80 ml Red Wine Vinegar
  • Salt to taste

Instructions

  • Finely chop the parsley then add to a bowl with the garlic, shallot, salt, chilli flakes (or chopped red chilli), olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender)
  • Let the sauce stand at room temperature for 20 minutes before serving

Nutrition

Calories: 1136kcal | Carbohydrates: 13g | Protein: 3g | Fat: 121g | Saturated Fat: 17g | Sodium: 75mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4805IU | Vitamin C: 72mg | Calcium: 91mg | Iron: 5mg