Chimichurri Sauce

This tasty green sauce, thick with fresh herbs, is as common in Argentina as ketchup is in the United States. It can be prepared ahead and refrigerated up to two days. Drizzle it over meat and poultry—or toss with hot cooked pasta. You can even use it as a salad dressing.

PREP: 15 minutes

MAKES: about ½ cup

1 ½ cups loosely packed fresh parsley leaves,
finely chopped

1 ½ cups loosely packed fresh cilantro leaves,
finely chopped

¼ cup olive oil

3 tablespoons red wine vinegar

1 garlic clove, crushed with garlic press

¼ teaspoon coarsely ground black pepper

¼ teaspoon salt

In small bowl, mix parsley, cilantro, oil, vinegar, garlic, pepper, and salt. Cover and refrigerate if not using right away.

EACH TABLESPOON: About 65 calories, 0g protein, 1g carbohydrate, 7g total fat (0g saturated), 0mg cholesterol, 70mg sodium