‘Chimichurri’ Dipping Sauce

by

Chimichurri is a sauce originating from Argentina and Uruguay. It is typically used as a condiment on red meat. While my version of the sauce fully incorporates the oil, traditional chimichurri is simply mixed with the oil, almost making it like an olive oil dip that would be used for bread in Italy. Here, I add cilantro in addition to the parsley to give an extra bright flavor, but using only parsley is more traditional. It usually consists of chopped parsley, red wine vinegar or lemon juice, oregano, red chili flakes, olive oil, salt, and pepper. Many variations exist. 

‘Chimichurri’ Dipping Sauce

Serves 4
Prep: 10 min
Cooking: 0 min 
Total: 10 min
Beginner

Ingredients:

1 Lime, juiced 

½ Bunch of parsley, rough chop

1 Bunch of cilantro, rough chop

1 Clove garlic, minced 

½ tsp. paprika 

¼ Cup olive oil

1 Oz. orange juice (not from concentrate) 

Salt, TT 

Black pepper, TT 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Set up your food processor or high-speed blender.
  3. Add lime juice, parsley, cilantro, garlic, paprika, orange juice, salt, pepper, and olive oil.
  4. Blend until sauce comes together, taste and adjust seasonings accordingly.
  5. Serve immediately. It can be stored in the refrigerator in an airtight container for up to a week.

                                                                     

Nutrition Facts: 
Calories- 94
Carbs- 4.2 g
Protein- 1.7 g
Fat- 7 g