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Recipe from Topfood
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5 min
2021-11-17-cdb85n-chimichurri-sauce-argentine-green-parsley-basil-s-2021-08-28-15-09-47-utc
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Updated 18.04.2022
Bright-green herbs pair with red chili to create a zingy sauce for drizzling over steaks, roasted vegetables and fresh salads. Complete your meals with this versatile sauce, which is delicious and spicy. Try it!

Ingredients
servings

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

Nutrition facts per 100 g

  • Calories

    282 kcal

  • Protein

    10 g

  • Fat

    7 g

  • Carbohydrates

    2 g

Method

  • Tip the shallots into a small food processor, then peel the garlic and add it along with the red chili. Pulse until finely chopped.

  • Add the coriander, parsley, oregano, red wine vinegar and olive oil. Season and pulse again until the mixture is saucy, then serve.

Bon Appetit!

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