Directions:
- Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.
- Cook's Note: Make sure to pluck the oregano leaves off the stems-hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.
- Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1166.47 Kcal (4884 kJ) | ||
| Calories from fat | 1067.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.64g | 183% | |
|---|---|---|---|
| Sodium | 24.59mg | 1% | |
| Potassium | 512.37mg | 11% | |
| Total Carbs | 25.96g | 9% | |
| Sugars | 9.2g | 37% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 3.6mg | 20% | |
| Calcium | 160.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 347.97 Kcal (1457 kJ) | ||
| Calories from fat | 318.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.39g | 183% | |
|---|---|---|---|
| Sodium | 7.34mg | 1% | |
| Potassium | 152.84mg | 11% | |
| Total Carbs | 7.74g | 9% | |
| Sugars | 2.75g | 37% | |
| Dietary Fiber | 1.83g | 24% | |
| Protein | 1.32g | 9% | |
| Vitamin C | 4.7mg | 26% | |
| Iron | 1.1mg | 20% | |
| Calcium | 48mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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