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.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category