Chimichurri Marinade

Directions

Instructions Checklist

• Step 1

  Wash parsley and remove the larger stems.

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• Step 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:

258 calories; protein 1.3g; carbohydrates 3.3g; fat 27.3g; cholesterol 1.7mg; sodium 102.8mg. Full Nutrition