Recipes Side Dish Sauces and Condiments Sauces Easy Chimichurri 5.0 (4) 4 Reviews 4 Photos 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. Recipe by mariap430 Updated on August 9, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 15 mins Additional Time: 2 hrs Total Time: 2 hrs 15 mins Servings: 16 Yield: 2 cups Jump to Nutrition Facts 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 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. Refrigerate until flavors have blended, about 2 hours. I Made It Print Nutrition Facts (per serving) 70 Calories 7g Fat 2g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 Vitamin C 7mg 33% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved