Chimichurri Sauce (constance)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 6 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | c | Oil |
| 1 1/4 | c | White wine vinegar |
| 1 | t | Salt |
| 5 | Cloves garlic, very finely | |
| chopped or crushed | ||
| 4 | T | Parsley, finely chopped |
| 1 | t | Paprika |
| 1 | t | Ground cumin |
| 1/2 | t | Chilli powder or cayenne |
| pepper | ||
| 1/2 | t | Pepper |
| 2 | T | Ground oregano |
| 2 | Bay leaves finely chopped | |
| 7/13 | Courtesy Mark Herron. |
INSTRUCTIONS
Combine all the ingredients, bottle and shake thoroughly immediately and thereafter whenever you think of it. Keep for a minimum of 24 hours before using. Chimichurri will keep in the refrigerator almost indefinitely. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 323
Total Fat: 36.6g
Cholesterol: 0mg
Sodium: 390.8mg
Potassium: 102.3mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: <1g