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Course

Preparation

Diets

DIY

Source: Nathan Fong | Category: Sauces

Chimichurri Sauce

This Argentinian salsa is a terrific partner for grilled fish and meat. Canola oil’s neutral taste lets the flavors of bold ingredients take charge.

Chimichurri Sauce recipe made with canola oil by Nathan Fong

Ingredients

  • 4 garlic cloves, chopped
  • 1 bunch flat-leaf parsley, rinsed, dried and coarsely chopped
  • 1/2 bunch cilantro, rinsed, dried and coarsely chopped
  • 1/2 cup canola oil 125 mL
  • 1/4 cup red wine vinegar 60 mL
  • 1 Tbsp lemon zest 15 mL
  • 3 Tbsp lemon juice 45 mL
  • 1 tsp salt 5 mL
  • 1 tsp dried red pepper flakes 5 mL
  • 1/2 tsp cumin 2 mL
arlic cloves, chopped1 bunch flat-leaf parsley, rinsed, dried and coarsely chopped1/2 bunch cilantro, rinsed, dried and coarsely chopped1/2 cup canola oil1/4 cup red wine vinegar1 Tbsp lemon zest3 Tbsp lemon juice1 tsp salt1 tsp dried red pepper flakes1/2 tsp cumin

Instructions

  • 1. In food processor, combine all ingredients. Pulse until sauce reaches pesto-like texture. Transfer to bowl and cover tightly with plastic wrap. Refrigerate until ready to use. Use within 2 to 3 days.

Yield

6 servings

serving size

1/4 cup (60 mL)

nutritional analysis

Per Serving

Calories180
Total Fat19 g
Saturated Fat1.5 g
Cholesterol0 mg
Carbohydrates2 g
Fiber1 g
Sugars0 g
Protein1 g
Sodium390 mg
Potassium84 mg

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