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.
Servings: 6
Calories: 135kcal
Equipment
Ingredients
- 2 cloves garlic chopped (about 2 teaspoons)
- 1 cup fresh mint leaves packed
- 1 cup fresh Italian parsley leaves packed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes
- 6 tablespoons olive oil
Instructions
- 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.
Notes
Will keep for several days in the refrigerator.
Nutrition
Calories: 135kcal | Total Carbohydrate: 2g | Protein: 1g | Total Fat: 14g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 98mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 1185IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1.1mg