Argentina's herb sauce, chopping parsley, garlic, vinegar, and olive oil into a sharp green spoonful for grilled meat and vegetables.
10 min prep 20 min rest
Keeps the screen on · step-by-step guide · built-in timer
Chop the parsley and garlic very finely with a knife.
Mix the grape vinegar, olive oil, marjoram, and red pepper flakes in a bowl.
Add the chopped parsley and garlic to the liquid mixture.
Rest the chimichurri at room temperature for 15 to 20 minutes before using.
💡 Tip: Rest the sauce for 20 minutes before serving, so the garlic and herb aroma infuses the oil.
🍽️ Serving suggestion: Use over grilled meat, chicken, or vegetables.
~165
kcal calories
1
g protein
2
g carbs
18
g fat
0.1g
Sugar
0.3g
Fiber
0.8mg
Sodium
2.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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