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    You are in: Home / Recipes / Chimichurri Sauce Recipe
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    Chimichurri Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Galley Wench's Note:

    I first tasted this wonderful garlicky herb sauce in an Argentina restaurant in La Paz, Mexico. Serve chimichurri over grilled meats and vegetables. Also great on fresh baked crusty bread!

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    Units: US | Metric


    1. 1
      Combine all ingredients in a jar and shake.
    2. 2
      Will keep for several weeks in the refrigerator.

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    Ratings & Reviews:

    • on September 08, 2011


      Yum, Yum, Yum!!! What a versatile sauce. I used it to marinade chicken on the first day and shrimp the next day with the chimichurri sauce on the side. The food processor made this recipe a snap. I used both parsley and cilantro. The key is to use a really good olive oil. I am going to be making this a lot!

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    • on August 13, 2010


      You have a hit here, Galley Wench. Bright flavors are full of garlic, herbs, spice, and go well with beef. We tried it with flat leaf parsley (our preference) and cilantro to accompany a grilled skirt steak and plan to try it on a crusty bread next. Very easy to prepare with a food processor, but we tried a hand chopped version, thinking not all Argentinian cooks would have have a processor. No trouble at all to pull together. Thanks for the recipe and for the experience.

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    Nutritional Facts for Chimichurri Sauce

    Serving Size: 1 (291 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 518.0
    Calories from Fat 489
    Total Fat 54.4 g
    Saturated Fat 7.5 g
    Cholesterol 0.0 mg
    Sodium 316.5 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 2.2 g
    Sugars 0.5 g
    Protein 1.8 g

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