Easy Chimichurri

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By mariap430

Gallery

Recipe Summary test

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

Nutrition Facts

Per Serving:
70 calories; protein 0.3g; carbohydrates 1.5g; fat 7.1g; sodium 158mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

France C
Allstar
Rating: 5 stars
01/27/2020
Delicious! This uses a little more vinegar than other chimi recipes I have tried but I loved that! A perfect balance of ingredients no tweaking necessary. I served it over grilled steak and I also stirred a little bit into my rice. So good! Definite keeper! Read More
Helpful
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Allstar
Rating: 5 stars
01/27/2020
Delicious! This uses a little more vinegar than other chimi recipes I have tried but I loved that! A perfect balance of ingredients no tweaking necessary. I served it over grilled steak and I also stirred a little bit into my rice. So good! Definite keeper! Read More
Helpful
(2)
Renee
Rating: 5 stars
05/04/2020
Absolutely Great! The only change I made was to reduce red pepper to 1/2 tsp. Read More
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