Mint chimichurri sauce
Originally from Argentina, this delicious sauce is a perfect complement to anything grilled, whether it is fish, chicken, steak or vegetables. It packs a lot of flavor, requires no cooking and is easy to make.
- Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand). Remove to a medium bowl.
- Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.
Will keep for several days in the refrigerator.
Calories: 135kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1.1mg
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