CHIMICHURRI SAUCE

Chimichurri Sauce image

Meet the green sauce that's not pesto but just as good: Chimichurri! Hailing from Argentina, this herby and savory sauce is classically paired with beef. With garlic, vinegar and jalapeno backing up tender parsley and cilantro, this sauce can hold its own when served alongside rich beef, and it's acidic components turn up the flavor on the whole meal. So you'll definitely want to give this mouthwatering combination a try next time you grill up a steak and don't stop there. You can use chimichurri as a dressing for your grain salad, a condiment on your sandwich, a dip for your grilled veggies-there's no wrong answer here. So quick before your bundles of parsley and cilantro go limp in the fridge, throw them into the blender or food processor and make up a batch of this other green sauce.

Provided by Betty Crocker Kitchens

Time 2h10m

Yield 8

Number Of Ingredients 8

Ingredients

3/4 cup fresh cilantro leaves
3/4 cup fresh Italian (flat-leaf) parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic
1 medium jalapeño chile, seeded, chopped
1 teaspoon dried oregano leaves
1 teaspoon salt

Steps:

Place cilantro and parsley in food processor. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.

Nutrition Facts : Calories 190, Carbohydrate 0 g, Cholesterol 0 mg, Fat 4, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 2 Tablespoons, Sodium 150 mg, Sugar 0 g, TransFat 0 g