Chimichurri Sauce with Parsley & Cilantro

Chimi with Cilantro
pinit

Are you a Cilantro Freak? Can’t get enough of that nice spicy, a bit nutty taste? Parsley too boring for you alone on your steak? Well then spice up your Chimi by doing a ‘melange’ with Parsely. The rest of the recipe is the just how they do it in Argentina or Uruguay. But this is not Authentic!

Chimichurri Sauce with Parsley & Cilantro

Difficulty: Beginner Prep Time 20 mins Rest Time 24 hrs Total Time 24 hrs 20 mins
Servings: 1
Best Season: Suitable throughout the year

Description

A real easy to make sauce especially for grilled meats and fish. Really important to let rest and marinate for that authentic delicious taste!

Ingredients

Instructions

How to make a Chimichurri Sauce

  1. Prepare all the fresh ingredients!

    • Chop the Parsley - but not too fine. 
    • Mince the Garlic
    • De-seed and finely chop the red chilis
  2. Add all dry ingredients to a bowl. 

    Add Olive Oil and Vinegar and mix all together.

    Let sit for at least an hour preferably overnight

Nutrition Facts

Serving Size 2 tablespoons

Servings 1


Amount Per Serving
Calories 90kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 1g5%
Sodium 289mg13%
Total Carbohydrate 1g1%

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

Notes

Here are some recipes from other sites (basically the same as we are talking authentic here: 

Cafedelights

Foodandwine

Authenticfoodquest

 

Keywords: Parsley, Cillantro, Garlic, Olive Oil, Grilled Meats, Red Chilis

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