Chimichurri Marinade recipe

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Ingredients

2 bunches fresh parsley
6 cloves garlic
1 shallot, minced
4 tablespoons red wine vinegar
4 anchovy fillets
salt and ground black pepper to taste
1 cup olive oil, or more as needed

Nutrition Info

258.3 calories
carbohydrate: 3.3 g
cholesterol: 1.7 mg
fat: 27.3 g
fiber: 0.6 g
protein: 1.3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 102.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash parsley and remove the larger stems.

  2. Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

Recipe Yield

1 1/2 cups

Recipe Note

This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.

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