Chimichurri Marinade

This version of Argentinean chimichurri uses anchovy fillets. Use it as a marinade before cooking or as a sauce on any cooked steak, poultry, or fish.

View original recipe on allrecipes.com

dinner

0

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 8

Nutritional Information

calories:258 kcal

Carbohydrate:3 g

cholesterol:2 mg

dietary fiber:1 g

protein:1 g

saturated fat:4 g

sodium:103 mg

Sugar:0 g

Fat:27 g

Serving Size:1 1/2 cups

Unsaturated Fat:0 g

Instructions

Step 1
Wash parsley and remove the larger stems.
Step 2
Combine parsley, shallot, red wine vinegar, garlic, anchovy fillets, salt, and pepper in a blender. With the blender on high speed, slowly pour in 1/2 cup olive oil. Turn off the blender and scrape down the sides. Add remaining olive oil slowly, with the processor running, until a thick paste forms.

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