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Ingredients2 h 15 m servings 70
Original recipe yields 16 servings (2 cups)
- 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.
- Refrigerate until flavors have blended, about 2 hours.
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Per Serving: 70 calories; 7.1 1.5 0.3 0 158 Full nutrition