Chimichurri Salsa
- Total Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2garlic cloves, minced
- ½teaspoon salt
- ½cup chopped parsley
- 2teaspoons chopped fresh marjoram, or 1 teaspoon dried oregano
- ½teaspoon red pepper flakes
- 2tablespoons red wine vinegar
- ¼cup extra virgin olive oil
Nutritional analysis per serving (1 servings)
509 calories; 54 grams fat; 8 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, stir together all ingredients. May be refrigerated several days, but tastes best freshly made.
Private Notes
Comments
I really liked that this was very easy to make. I substituted fresh garden mint for the parsley (because I didn’t have fresh parsley on hand) and red wine vinegar for the rice vinegar (because it’s what I had) and it turned out delicious! The original recipe is probably excellent too, I will try it next.
Add juice of 1/2 lime and 1 extra tbsp red wine vinegar
nice chimichuri. Little work and enhances all cold meats. Will do again.
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