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Homemade Chimichurri Sauce
by Isabel Castillo
for 2 cups
1 large bunch fresh flat-leaf parsley
1 bunch fresh oregano
5 cloves garlic
1 small shallot
¾ cup good-quality olive oil
¼ cup red wine vinegar
kosher salt, to taste
1 teaspoon red pepper flakes
1 lemon, zested
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Estimated values based on one serving size.
Nutrition, per serving - Calories: 979, Total fat: 106 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 2 gram, Sugars: 2 gram, Protein: 1 grams
Wash and dry the herbs.
Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.
Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.
Peel the garlic cloves, then mince. Add to the bowl with the herbs.
Peel and mince the shallot, then add to the bowl.
Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.