Chimichurri Marinade

Updated on August 22, 2022

• 2 bunches fresh parsley

• 6 cloves garlic

• 1 shallot, minced

• 4 tablespoons red wine vinegar

• 4 anchovy fillets

• salt and ground black pepper to taste

• 1 cup olive oil, or more as needed

1. Wash parsley and remove the larger stems.

2. Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

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Nutrition Facts (per serving)

258Calories27g Fat3g Carbs1g Protein

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Nutrition FactsServings Per Recipe8Calories258% Daily Value *Total Fat27g35%Saturated Fat4g19%Cholesterol2mg1%Sodium103mg4%Total Carbohydrate3g1%Dietary Fiber1g2%Total Sugars0gProtein1gVitamin C21mg106%Calcium32mg2%Iron1mg7%Potassium132mg3%

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