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Recipe tags: Beef, No Cook, Refrigerator, South American

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Sauces and seasonings

Chimichurri Sauce

Recipe submitted by DaVita dietitian Robin from Virginia.

Portions: 13

Serving size: 2 tablespoons

Ingredients

• 1 cup fresh flat-leaf parsley, stemmed and minced
• 1/2 cup carrot, grated
• 1/2 cup onion, minced
• 1/2 cup red bell pepper, minced
• 1/3 cup virgin olive oil
• 3 tablespoons white vinegar + extra 1-2 tablespoons to adjust flavor
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/4 cup low-sodium chicken broth

Preparation

1. In a large bowl, combine all ingredients except chicken broth.
2. Whisk to mix well. Add broth a few tablespoons at a time to moisten sauce to the consistency of applesauce.
3. Taste and add more vinegar if desired (sauce should be highly seasoned).
4. Serve sauce with meat or poultry. Refrigerate leftover sauce for up to 3 days.

Nutrients per serving

• Calories: 58
• Protein: 0 g
• Carbohydrate: 2 g
• Fat: 6 g
• Cholesterol: 0 mg
• Sodium: 6 mg
• Potassium: 62 mg
• Phosphorus: 8 mg
• Calcium: 11 mg
• Fiber: 0.5 g

Renal and Renal Diabetic Food Choices

• 1 fat
• 1/2 vegetable, low potassium

Helpful hints:

• For quick preparation method use a food processor:  Process 1 small carrot, 1 small onion and 1/2 bell pepper to chopped consistency. Add stemmed parsley and process until vegetables are finely minced. Add olive oil, vinegar and spices and process until mixed thoroughly. Continue with steps 2 and 3 above.
• Serve sauce with Nicaraguan Beef Tenderloins

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