Saturday, June 5, 2010

Chimichurri Sauce

I have an obsession with the chimichurri sauce at Los Ranchos and I love eating there just for the chimichurri.  This was an attempt to make my own.  Although it tasted good, it definitely doesn't compare.  I guess we will have to continue to eat there.  Oh well!  I served it tonight with pan fried chicken tenders, using PAM olive oil spray for less calories. 


  • 1 cup fresh parsley or cilantro, or combo of both
  • 3/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 3 tablespoons minced garlic
  • 1/2 tablespoon pepper sauce (hot sauce)


  1. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutritional Information

3 WW points per serving, makes 12 servings

Amount Per Serving  Calories: 133 | Total Fat: 14.2g

With chicken, 5 WW points

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