Chimichurri Sauce

Recipe

Side Dish
Chimichurri Sauce

Primary Media

Plate of steak covered in chimichurri sauce served with cherry tomatoes

User Rating

3.8 out of 5 stars
Rate it:
5 ratings

Recipe Data

12
Servings
10min
Prep
10min
Total

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
4 clove(s)garlic
½ tsp.Hy-Vee red pepper flakes
2 bunch(es)fresh curly parsley, leaves and stems
½ c.fresh oregano leaves
6 tbsp.Hy-Vee Select olive oil
6 tbsp.Hy-Vee Select white wine vinegar
6 tbsp.lime juice
Hy-Vee salt, to taste
Additional oil, lime juice or water, if needed for thinning

Directions

  1. In a food processor or blender, mince the garlic and red pepper flakes. Add parsley and oregano, working in batches, and process until minced, scraping the sides of the bowl or blender as necessary.
  2. Add oil, vinegar, lime juice and salt and process until chimichurri sauce is smooth. If a thinner consistency is desired, add oil, lime juice or water as needed.
  3. Serve immediately or cover and chill for up to 1 day.

Nutrition facts

Servings

70 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrates: 2g
  • Protein: 1g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 45%
0%
Iron 6%
0%
Calcium 4%

Recipe Source:

Main Dish Media.