Pine Nut Chimichurri

 

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Pine Nut Chimichurri

This Argentinian emulsion sauce is one of the world’s most popular sides for grilled meat, but you know us! We added some toasted pine nuts to ours and slathered our Baba Ganoush with it, because WHY NOT?
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 4 people
Calories: 358kcal
Cost: 200

Ingredients

Instructions

  • In a small pan over medium heat, add ¼ cup of the olive oil. Once the oil is slightly hot, add the pine nuts.
  • Once you have added the pine nuts, move them around constantly as they turn a beautiful golden brown color.
  • Once the nuts are fully toasted, strain them from the oil completely and transfer to a plate to cool down.
  • In a small bowl, add the garlic, parsley, sumac, the remaining ¼ cup of oil, and the toasted pine nuts and mix well.
  • Your delicious, toasty, nutty, is ready!

Nutrition

Serving: 50g | Calories: 358kcal | Carbohydrates: 3g | Protein: 3g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Sodium: 9mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1268IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 2mg
Tried this recipe?Mention @urbanplatter.in or tag #urbanplatter!

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