Chimichurri Sauce

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 Christopher Baker
Total Time
5 Mins
Yield
Makes 1/4 cup
By Kate Merker
June 2009

Ingredients

  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 2 teaspoons red wine vinegar
  • 1/8 teaspoon crushed red pepper
  • kosher salt

Nutritional Information

  • Calories 64
  • Calories from fat 61
  • Protein 0g
  • Carbohydrate 1g
  • Sugar 0g
  • Fiber 0g
  • Fat 7g
  • Sat fat 1g
  • Sodium 125mg
  • Cholesterol 0mg

How to Make It

Step 1

In a small bowl, combine the parsley, oil, oregano, vinegar, red pepper, and 1/4 teaspoon salt.
 

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