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Photo by: Joseph De Leo
Here, Argentina’s beloved garlicky sauce is infused with the traditional Greek flavors of mint and oregano.
Yield: Serves 10 (makes about 1½ cups)
INGREDIENTS
- 1 cup coarsely chopped red onion (1 medium-size onion)
- 1 cup pitted kalamata olives
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed flat-leaf or curly parsley
- ½ cup loosely packed fresh oregano
- 1 medium-size clove garlic, peeled
- 1 tablespoon fresh lemon juice, or more to taste
- Pinch of salt
Directions
Place the onion, olives, mint, parsley, oregano, garlic, lemon juice, and salt in a food processor fitted with a steel blade. Process until finely chopped and well blended, about 1 minute.
Taste for seasoning, adding more lemon juice as needed.
Spoon the chimichurri sauce into a small glass bowl, cover it with plastic wrap, and refrigerate until serving time.
© 2007 Anne Byrn
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
23kcal (1%)
36mg (4%)
11mg (19%)
48mcg RAE (2%)
108mg
12mg
1g
1g
1g
3g
0mg (0%)
123mg (5%)
0g (1%)
1g (2%)
2mg (9%)
FROM THE KITCHEN OF...
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