Ingredients
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1 cup tightly packed chopped parsley leaves
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1 cup tightly packed chopped cilantro leaves
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¼ cup red wine vinegar
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½ onion, coarsely chopped
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5 cloves garlic
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1 teaspoon coarse salt
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1 teaspoon dried oregano
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1 teaspoon hot pepper flakes
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1 teaspoon freshly ground black pepper
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½ cup extra-virgin olive oil
Directions
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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.
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Refrigerate until flavors have blended, about 2 hours.
Cook’s Note
Store any leftover chimichurri in the refrigerator for up to 2 weeks.
Nutrition Facts (per serving)
| 70 | Calories |
| 7g | Fat |
| 2g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 70 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Sodium 158mg | 7% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 0g | 1% |
| Vitamin C 7mg | 7% |
| Calcium 12mg | 1% |
| Iron 0mg | 2% |
| Potassium 56mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
