Argentinian Chimichurri
An Argentinian sauce made from parsley, olive oil, garlic, and vinegar. The flavors in this recipe are amplified by the addition of carrot as well!
Servings 0.25 cups
Calories 1964kcal
Equipment
Ingredients
- 1 bunch of parsley stems removed
- ¼ cup carrot grated or shredded
- 2 tbsp chopped garlic
- ¼ cup water
- ½ tsp oregano
- 1 cup extra virgin olive oil
- 5 tbsp white vinegar
- kosher salt
- pepper
Instructions
- Add all ingredients except olive oil to the blender and course briefly.
- Put blender on constant speed and add oil in a thin stream until fully combined.
- Put chimichurri in a jar and chill in the fridge... When the olive oil heats up during blending, it will have a much stronger taste than normal. As the oil cools, the flavor will relax and becomes more desirable.
- Remove chimichurri from fridge to thaw before using.
Notes
Recipe copyright The Foreign Fork. For personal or educational use only.
Nutrition
Serving: 1serving | Calories: 1964kcal | Carbohydrates: 9g | Protein: 1g | Fat: 216g | Saturated Fat: 30g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 158g | Sodium: 34mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5449IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg