Chimichurri Sauce
Courtesy of CanolaInfo
Servings: 6
Prep Time: 10 Min. Cook Time: n/a What you need:
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+ 4 garlic cloves, chopped
+ 1 bunch flat-leaf parsley, rinsed, dried and coarsely chopped + 1/2 bunch cilantro, rinsed, dried and coarsely chopped + 1/2 c. canola oil (125 mL) + 1/4 c. red wine vinegar (60 mL) + 1 Tbsp. lemon zest (15 mL) + 3 Tbsp. lemon juice (45 mL) + 1 tsp. salt (5 mL) + 1 tsp. dried red pepper flakes (5 mL) + 1/2 tsp. cumin (2 mL) What to do:
1. In food processor, combine all ingredients. Pulse until sauce reaches pesto-like texture. Transfer to bowl and cover tightly with plastic wrap. Refrigerate until ready to use. Use within 2 to 3 days.
* This Argentinian salsa is a terrific partner for grilled fish and meat. Canola oil™s neutral taste lets the flavors of bold ingredients take charge. * Recipe courtesy of Nathan Fong and CanolaInfo. Nutritional information:
Calories: 180; Total Fat: 19g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 2g; Fiber: 1g; Sugar: 0g; Protein: 1g; Sodium: 390mg;
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