Chimichurri

VeganVegetarian
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Ingredients

  • 1 bunch flat leaf parsley ⓘ
  • 8 cloves garlic, minced ⓘ
  • 3/4 cup extra virgin olive oil ⓘ
  • 1/4 cup red wine vinegar ⓘ
  • 1 lemon wedge (juice of) ⓘ
  • 1 tablespoon diced red onion ⓘ
  • 1 teaspoon dried oregano (optional) ⓘ
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt ⓘ

Instructions

  1. Pulse parsley in processor to chop.
  2. Add remaining ingredients and blend.
  3. Separate sauce into equal parts.
  4. (Use half for basting or marinade).
  5. (Use other half for table service).

Nutrition & Diet Analysis (per serving)

477 kcal 24% DV
Protein Fat Carbs

Macronutrients

Protein 7.7g 15% DV
Total Fat 31.2g 40% DV
Carbs 52.4g 19% DV
Fiber 18g 64% DV
Sugar 3.2g 6% DV

Electrolytes

Sodium 9841.8mg 100% DV
Potassium 902.3mg 19% DV

Vitamins & Minerals

Vitamin A 31.3mcg 3% DV
Vitamin C 3.3mg 4% DV
Vitamin D 0.1mcg
Calcium 546.5mg 42% DV
Iron 14.8mg 82% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

red wine vinegar oregano black pepper extra-virgin olive oil garlic red onion lemon salt

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