Name: Chimichurri Sauce
Yield: 379.2 grams
Ingredients: 1 Small shallot cut into wedges; 3/4 c Flat-leaf parsley, stems removed; 1 tbspFresh oregano, stems removed; 2 cloves of garlic, raw (6 g); 1.5 tsp salt; 1 tsp, ground of spices, pepper, black (2 g); 1/2 tsp red pepper flakes; 3/4 cup of oil, olive, salad or cooking (162 g); 1/2 cup of vinegar, red wine (120 g)

Ingredients

or1 Small shallot cut into wedges

or3/4 c Flat-leaf parsley, stems removed

or1 tbspFresh oregano, stems removed

or2 cloves of garlic, raw (6 g)

or1.5 tsp salt

or1 tsp, ground of spices, pepper, black (2 g)

or1/2 tsp red pepper flakes

or3/4 cup of oil, olive, salad or cooking (162 g)

or1/2 cup of vinegar, red wine (120 g)

Preparation

In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).

In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.

*This will store in refrigerator for up to two weeks.

Nutritional information

	Per 100 g	Per portion (63 g)	% DRI
Energy	402 kcal	254 kcal	13 %
Fat	43 g	27 g	42 %
Fatty acids, total saturated	6 g	4 g	19 %
Cholesterol	0 mg	0 mg	0 %
Sodium	53 mg	33 mg	1 %
Carbohydrate	4 g	3 g	1 %
Sugars	1 g	1 g
Fiber	1 g	1 g	3 %
Protein	1 g	1 g

Recipes ofanjee barber

Let food be thy medicine

Chimichurri Sauce

Wednesday, February 10, 2021