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Chimichurri Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3038
Energy (kCal)47.7395
Carbohydrates (g)13.2007
Total fats (g)0.4077
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended. | 2. Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 3/4 cup - - - -
    rice wine vinegar 1/3 cup - - - -
    lemon juice 1/2 cup squeezed 26.84 8.418 0.42700000000000005 0.2928
    kosher salt 2 teaspoons - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    flat leaf parsley 1 bunch stemmed minced - - - -
    cilantro 1/2 bunch stemmed minced - - - -
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    scallion sliced - - - -
    garlic 4 teaspoons minced 16.688 3.7027 0.7123 0.055999999999999994

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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