Easy Chimichurri recipe

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Ingredients

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Nutrition Info

70.1 calories
carbohydrate: 1.5 g
cholesterol: : -
fat: 7.1 g
fiber: 0.4 g
protein: 0.3 g
saturatedFat: 1 g
servingSize: -
sodium: 158 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor, pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.

  2. Refrigerate until flavors have blended, about 2 hours.

Recipe Yield

2 cups

Recipe Note

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

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