Recipe
Side Dish
Chef Andrew's Chimichurri Sauce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. | lightly packed chopped Italian parsley | |
| 4 clove(s) | garlic, minced | |
| 3 tbsp. | red wine vinegar | |
| 3 tbsp. | lemon juice | |
| 2 tbsp. | fresh oregano leaves | |
| 1 tbsp. | fresh thyme leaves | |
| 1 tbsp. | minced shallot | |
| 1 tsp. | lemon zest | |
| ½ tsp. | red pepper flakes | |
| ¾ c. | Hy-Vee Select olive oil, divided | |
| Sea salt and Hy-Vee black pepper, to taste |
Directions
- Pulse parsley, garlic, red wine vinegar, lemon juice, oregano leaves, thyme leaves, shallot, lemon zest and red pepper flakes in a blender or food processor until roughly chopped. With the blender or food processor running, slowly stream in 3/4 cup olive oil. Season to taste with salt and pepper; set aside. Chimichurri should be roughly chopped.
- To freeze, spoon 1-tablespoon portions into ice cube trays and freeze. When frozen solid, place cubes in a resealable plastic bag, seal and freeze up to 3 months. To thaw, place desired number of cubes in a small bowl and refrigerate overnight or until thawed. Stir well before serving.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 1g
- Protein: 0g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Chef Andrew from Ankeny #1.