Chimichurri
This chimichurri sauce pairs beautifully with grilled beef or seafood, or serve it as a side to a steak, sandwich or tacos.
Serves: makes about 1 cup
Time to make: 10 mins
Hands-on time: 10 mins
Ingredients
- 1 cup firmly packed flat-leaf parsley leaves
- 1 cup packed coriander leaves
- 2 teaspoons ground cumin
- pinch of dried chilli flakes, to taste
- 1 garlic clove, crushed or grated
- ½ cup olive oil
- 2 tablespoons red wine vinegar
Instructions
1 Combine all ingredients in a food processor and blend until smooth (or chop the ingredients finely for a chunkier chimichurri version).
2 Transfer chimichurri to an airtight jar or container with a narrow opening.
Nutrition Info (per serve)
-
Calories 151cal
-
Kilojoules 632kJ
-
Protein 0.7g
-
Total fat 16.2g
-
–Saturated fat 2.5g
-
Carbohydrates 0.7g
-
–Sugars 0.3g
-
Dietary fibre 0.9g
-
Sodium 9mg
-
Calcium 30mg
-
Iron 1.1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: John Paul Urizar
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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