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Lilly’s Table

 
 
Grilled Corn
© Lillys-Table.com Photo of Chimmichurri Sauce
 

Tags: Nut Free Gluten-Free Dairy Free Vegan Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Chimmichurri Sauce

from Grilled Steak, Corn on the Cob and Salad, the Week of July 24, 2016.
View the previous recipe for this meal.

Blended oregano, parsley, oil, and vinegar with a touch of red pepper flakes make an appearance at every Argentine barbecue. Whip this up and dress your next steak or barbecued meat with it. Technically you can try out other herbs, but I have never tried a Chimmichurri without oregano, so be sure to use it even if all you can find is dried not fresh.

Ingredients

  • 1 cup fresh parsley, loosely packed
  • ½ cup fresh oregano, loosely packed
  • 1 clove garlic, roughly chopped
  • 2 teaspoons lemon juice
  • 1 tablespoon red wine vinegar
  • ½ pinch red pepper flakes
  • ¼ cup olive oil, extra virgin

Serving Size: 8 People

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Preparation Instructions

Place everything in a food processor or blender and pulse until the herbs are finely minced.

Alternatively, finely chop all the herbs and garlic and whisk with the remaining ingredients.

Serve alongside grilled beef, chicken, and sausages at your next barbeque.