Chimichurri
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3/4 cup
- 2 tablespoons water
- 3/4 teaspoon salt
- 1/4 cup olive oil
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup finely chopped fresh flat-leaf parsley
- Carbohydrate 2 g(1%)
- Fat 14 g(21%)
- Fiber 0 g(2%)
- Protein 0 g(1%)
- Saturated Fat 2 g(9%)
- Sodium 100 mg(4%)
- Calories 130
Preparation Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved. Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving. Cooks' note:Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.
Preparation Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved. Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving. Cooks' note:Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.
