How To Make Argentinian Chimichurri
Take five minutes to whip up this chimichurri, made with cilantro and parsley leaves, blended with white wine vinegar and olive oil.
Preparation: 5 minutes
Cooking:
Total: 5 minutes
Serves:
Ingredients
- 1cupfresh cilantro leaves,firmly packed
- 1cupfresh Italian parsley leaves,flat-leaf, firmly packed
- ¼cupwhite wine vinegar
- 3clovesgarlic,diced
- ½tspkosher salt,or salt
- ½tspground cumin
- ½tspred pepper,crushed
- ½cupolive oil
Instructions
-
In a food processor or blender combine cilantro, parsley, vinegar, garlic, salt, cumin, and the crushed red pepper.
-
With processor or blender running, slowly add oil through opening in the lid in a thin, steady stream until mixture is smooth.
Nutrition
- Calories: 126.07kcal
- Fat: 13.61g
- Saturated Fat: 1.88g
- Monounsaturated Fat: 9.90g
- Polyunsaturated Fat: 1.44g
- Carbohydrates: 0.99g
- Fiber: 0.34g
- Sugar: 0.11g
- Protein: 0.36g
- Sodium: 74.15mg
- Calcium: 15.59mg
- Potassium: 59.54mg
- Iron: 0.69mg
- Vitamin A: 38.70µg
- Vitamin C: 11.12mg
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