Chimichurri Sauce
A recipe for easy chimichurri sauce, featuring a blend of parsley, cilantro, jalapeños, and lime.
Servings: 8
Calories: 237kcal
Ingredients
- ½ cup Italian parsley leaves, rinsed and dried
- ¼ cup + 2 tablespoons cilantro leaves, rinsed and dried
- 1 shallot, roughly chopped
- 1 jalapeño, roughly chopped (seeds in tact)
- 1 clove of garlic, roughly chopped
- Juice of 1 ½ limes
- ¾ cup + 2 tablespoons canola oil
- ¼ cup rice wine vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Add all of the ingredients to the bowl of a food processor fitted with a paddle attachment. If you do not have a food processor, use a blender. Process until well-blended. Serve right away or refrigerate for up to 4 days.
Nutrition
Calories: 237kcal | Carbohydrates: 1g | Fat: 25g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 88mg | Vitamin A: 1085IU | Vitamin C: 10.4mg | Calcium: 13mg | Iron: 0.5mg