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Chimichurri Sauce

8 servings


1 cup very tightly packed fresh flat-leaf parsley leaves
2 medium cloves garlic, peeled
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup olive oil
1/4 cup vegetable broth
1/3 cup red wine vinegar


  1. Combine the first five ingredients in a food processor and pulse until mixture is finely chopped.
  2. Combine the oil, broth and vinegar. With food processor on, slowly pour oil mixture through food chute and process until well-blended.
  3. Sauce should be made at least three hours ahead, and can be made up to two days ahead. Serve at room temperature with grilled flank steak.


Per serving (2 tablespoons)
Total calories 69
Fat 7 g
Cholesterol 0 mg
Protein 1 g
Carbohydrates 28 g
Fiber 1 g
Calcium 15 mg
Sodium 172 mg

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