Chimichurri Sauce
Courtesy of CanolaInfo 6 Servings • 10 Min. Prep Time| Ingredients |
|---|
| 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) |
Directions:
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.
Nutrition:
Calories: 180; Total Fat: 19g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 2g; Fiber: 1g; Sugar: 0g; Protein: 1g; Sodium: 390mg;