Chimichurri Marinade

Cinco de Mayo - Side Dish

This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.

Brief

Prep 15 mins

Total: 15 mins

Servings: 8

Yield: 1 1/2 cups

Chimichurri Marinade

Ingredients

2 bunches fresh parsley

6 cloves garlic

1 shallot

minced

4 tablespoons red wine vinegar

4 anchovy fillets

salt and ground black pepper to taste

1 cup olive oil

or more as needed

Mangorita

Side Dish

Directions

Step 1

Wash parsley and remove the larger stems.

Step 2

Combine parsley garlic cloves shallot red wine vinegar anchovy fillets salt and pepper in a blender. With blender on high speed slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil with the processor running until a thick paste forms.

Nutritional Information

Chimichurri Marinade

Servings Per Recipe:8

Calories: 258.3

% Daily Value *

Protein: 1.3g 3%

Carbohydrates: 3.3g 1%

Dietary Fiber: 0.6g 2%

Sugars: 0.4g

Fat: 27.3g 42%

Saturated Fat: 3.8g 19%

Cholesterol: 1.7mg 1%

Vitamin A Iu: 1339IU 27%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 4%

Vitamin C: 21.2mg 35%

Folate: 25.3mcg 6%

Calcium: 32mg 3%

Iron: 1.3mg 7%

Magnesium: 10.8mg 4%

Potassium: 132.2mg 4%

Sodium: 102.8mg 4%

Calories From Fat: 246

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.