Chimichurri
This condiment is filled with fresh herbs that are super-aromatic and flavorful!
Equipment
- Mortar and pestle, helpful, but not necessary
Ingredients
- 1/2 cup Italian (flat-leaf) parsley, leaves and tender stems, packed in
- 1/4 cup cilantro, leaves and tender stems, lightly packed
- 1 tablespoon fresh oregano leaves
- 1 small shallot, chopped
- 5 cloves garlic, smashed
- 1 Fresno chile, or other fresh red chile, seeded and chopped
- 1 tablespoon red wine vinegar
- 1/4 cup excellent-quality extra-virgin olive oil
- Salt and freshly-cracked black pepper, to taste
Instructions
- Place the parsley,cilantro, and oregano into the mortar and pestle. Pound and grind the herbs until they look finely minced. Be sure to take in the smells!
- Add the shallot, garlic, and chile and continue to pound until they are in smaller pieces.
- Add the vinegar and oil. Using a spoon, mix everything together. Taste for salt and pepper and adjust as desired.
- You can store it in the refrigerator in an airtight container for a week or two, or you can use it immediately. The oil will solidify somewhat in the refrigerator, but stirring will help it loosen up. Allowing it to sit at room temperature for up to an hour will also allow the oil to liquify again.
Notes
You can freeze the chimichurri in ice cube trays or as a batch, for up to 3-6 months, depending on your freezer. Thaw in the refrigerator or at room temperature if using within a couple of hours.
Nutrition chart does not include any added salt or black pepper.
Nutrition Facts
Chimichurri
Amount per Serving
Calories
143
% Daily Value*
Fat
14.4
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
10.4
g
Sodium
16.8
mg
1
%
Potassium
106.5
mg
3
%
Carbohydrates
3.7
g
1
%
Fiber
0.8
g
3
%
Sugar
0.9
g
1
%
Protein
0.76
g
2
%
Vitamin C
25.3
mg
31
%
Calcium
29
mg
3
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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