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Chimichurri Sauce
Courtesy of CanolaInfo
Servings: 6
Prep Time: 10 Min.
Cook Time: n/a
What you need:
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+ 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)
What to do:
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.
Nutritional information:
Calories: 180;   Total Fat: 19g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 2g;   Fiber: 1g;   Sugar: 0g;   Protein: 1g;   Sodium: 390mg;