Chimichurri Recipe
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There are many versions of this parsley-based sauce, but this recipe uses cooking oil instead of olive oil to give the sauce a milder flavor.
Ingredients
- 3 cups snipped fresh parsley
- 15 cloves garlic, minced
- 3 Tbsp. snipped fresh oregano
- 3/4 tsp. crushed red pepper
- 3/4 tsp. salt
- 3/4 cup cooking oil
- 1/2 cup white vinegar
- In a medium bowl, combine parsley, garlic, oregano, crushed red pepper, and salt. Add oil and vinegar. Using a fork, toss to combine.
- Serve sauce immediately or cover and chill it for up to 3 days. Makes 1-1/2 cups
- Calories 132, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 5 g, Cholesterol 0 mg, Sodium 155 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 3%, Iron 6%.
- Percent Daily Values are based on a 2,000 calorie diet
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