Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
196
Calories
3g
Protein
14g
Fat
18g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup olive oil
- 2 tablespoons fresh lemon juice
- ⅓ cup minced fresh parsley
- 1 clove garlic
- 2 minced shallots
- 1 teaspoon minced basil or thyme or oregano (or mixture)
- salt and pepper
Directions
1
Combine all ingredients and let set for at least 2 hours before serving.
2
Category:Argentine Appetizers
3
Category:Sauce Recipes
Recipe sourced from
fandom