Directions:
- Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with the empanadas.
- Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.02 Kcal (2500 kJ) | ||
| Calories from fat | 507.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.35g | 87% | |
|---|---|---|---|
| Sodium | 99.46mg | 4% | |
| Potassium | 789.01mg | 17% | |
| Total Carbs | 18.76g | 6% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 11.72g | 47% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 92.7mg | 155% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 534.6mg | 2970% | |
| Calcium | 245.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 246 Kcal (1030 kJ) | ||
| Calories from fat | 208.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.22g | 87% | |
|---|---|---|---|
| Sodium | 40.98mg | 4% | |
| Potassium | 325.11mg | 17% | |
| Total Carbs | 7.73g | 6% | |
| Sugars | 0.89g | 9% | |
| Dietary Fiber | 4.83g | 47% | |
| Protein | 0.81g | 4% | |
| Vitamin C | 38.2mg | 155% | |
| Vitamin A | 1.8mg | 148% | |
| Iron | 220.3mg | 2970% | |
| Calcium | 101.1mg | 25% | |
* 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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