Chimichurri Sauce

Portions:
13

Serving Size:
2 tablespoons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1 cup fresh flat-leaf parsley
  • 1/2 cup carrot
  • 1/2 cup onion
  • 1/2 cup red bell pepper
  • 1/3 cup virgin olive oil
  • 3 tablespoons white vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth

Preparation

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

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.

Nutrients per serving

Calories 58

Protein 0 g

Carbohydrates 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

Carbohydrate choices

0

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