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Chimichurri sauce for salads
 
Cooking time: 5 min
Servings 4
A tangy sauce that goes well with both salad and meat. In spite of its modest composition and simple process of preparation, the sauce is very tasty!

Ingredients
servings

  • Shallots, roughly chopped
    2 pcs.
  • Garlic
    1 cloves
  • Red chilli, roughly chopped
    1 pcs.
  • Coriander, leaves picked
    a small bunch
  • Flat-leaf parsley, leaves picked
    a small bunch
  • Oregano
    a handful of leaves
  • Red wine vinegar
    4 tbsp.
  • Olive oil
    1 tbsp.

Nutrition facts per serving

  • Calories

    381 kcal

  • Protein

    1,29 g

  • Fat

    40,96 g

  • Carbohydrates

    4,5 g

Method

  • Peel the onion and garlic, add the chilies and chop with a blender.

  • Add the oregano, cilantro, parsley, red wine vinegar and olive oil to the mixture. Season and whisk again until the mixture is juicy. The sauce can now be served to the table.

Bon Appetit!

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