Argentine Chimichurri Marinade and Sauce
- 1/3 cup freshly squeezed lemon juice 75 mL
- 3 cups fresh cilantro, packed 750 mL
- 3 garlic cloves
- 1 tsp crushed red pepper flakes, or to taste 5 mL
- 1 tsp dried oregano 5 mL
- 1 tsp kosher salt, or to taste 5 mL
- 1/2 cup canola oil 125 mL
- 1. Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil in a blender. Process to form a thick purée. Taste and season with pepper flakes and salt as desired. Store in an airtight container and refrigerate until needed. For best results, make on same day serving.
- 2. Use 1/3 cup (75 mL) chimichurri as a marinade and reserve 2/3 cup (150 mL) to use as a sauce for beef, pork, chicken or meaty fish such as tuna, salmon and swordfish. Marinate beef, pork and chicken up to 4 hours or overnight and fish up to 1 hour. Discard marinade after using. Grill over medium-high heat.
1 cup (250 mL)
2 tsp (10 mL)
|Total Fat||4.5 g|
|Saturated Fat||0 g|
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