Los Ranchos Chimichurri Sauce



Los Ranchos Chimichurri Sauce

2 bunches fresh parsley, chopped

8 to 10 garlic cloves, chopped

1/2 teaspoon salt

1/4 teaspoon oregano

Ground white pepper to taste

1/2 cup vinegar

11/2 cups olive oil

Place parsley and garlic in a food processor, and pulse until well blended. Add salt, oregano, pepper, vinegar and oil; pulse to combine. Let stand for at least 30 minutes.

Separate a portion of the sauce and brush it on steak just before grilling. Serve the rest on the side for dipping or topping cooked steak. Makes 4 to 6 servings.

Per serving: 585 calories, 98 percent from fat, 65 g fat, 9 g sat fat, 47 g mono fat, 0 mg cholesterol, 0 g protein, 2 g carbs, 0 g fiber, 236 mg sodium.

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