Argentinian Chimichurri Recipe Video
Summary
Ingredients
| Parsley | 4 Cup (64 tbs), minced | |
| Garlic | 5 Clove (25 gm), diced | |
| Dried oregano | 1⁄2 Teaspoon | |
| Red pepper flakes | 1⁄4 Teaspoon | |
| Cumin seed | 1 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Salt | 1 Tablespoon (or to taste) | |
| Black pepper | 1 Teaspoon (or to taste) | |
| Bay leaf | 1 Medium | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Balsamic vinegar | 1⁄4 Cup (4 tbs) | |
| White distilled vinegar | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1773 Calories from Fat 1530
% Daily Value*
Total Fat 173 g266.6%
Saturated Fat 23 g115.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5993.1 mg249.7%
Total Carbohydrates 44 g14.8%
Dietary Fiber 13.2 g52.8%
Sugars 11.9 g
Protein 12 g23.7%
Vitamin A 438.7% Vitamin C 555.1%
Calcium 55.5% Iron 137.2%
*Based on a 2000 Calorie diet
Directions
1) In a glass bowl combine the minced parsley and diced garlic.
2) Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
3) Add the olive oil and canola oil. Mix with a spoon.
4) Add the balsamic vinegar and white vinegar. Mix again.
5) Taste and adjust mixture by adding more of the oils, vinegars and salt & pepper.
6) Let the mixture stand for 2 hours at room temperature.
SERVING
7) Use the chimichurri as and when preferred or required.
Chef
