Description
Expect a slightly spicy, Mediterranean-inspired vibe in this chimichurri sauce recipe and use it to finish steak or other meat cooked in different ways.
Ingredients
Units
Scale
- 1 cup lightly packed fresh parsley
- 2 large cloves garlic
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 cup beef bone broth
- 1/4 cup organic red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well.
- Pour the chimichurri sauce into an 8-oz mason jar. Cover and store in the fridge for up to 2 weeks.
Nutrition
- Serving Size: 1
- Calories: 505
- Sugar: 1.5g
- Sodium: 1228mg
- Fat: 50.7g
- Saturated Fat: 7.3g
- Carbohydrates: 11.6g
- Fiber: 2.9g
- Protein: 5.6g
