Argentinian Parsley and Oregano Chimichurri
By Joe
Source: Serious Eats — Daniel Gritzer, Chimichurri Sauce.
A chimichurri sauce recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Mix dried oregano and red pepper flakes in a mid-sized heatproof bowl. Add boiling water and mix well. Leave to stand till oregano and pepper flakes have uniformly absorbed water, 5 minutes. Tip in parsley, garlic, and red wine vinegar and mix well. Mix in oil plus season well using salt plus pepper. Use right away or chill till ready to use.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 64 kcal |
| Protein | 0.2 g |
| Carbohydrate | 0.6 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 6.8 g |
| of which saturates | 0.9 g |
| Fibre | 0.1 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
