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.

Gallery

Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
16
Yield:
2 cups
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

70 calories; protein 0.3g; carbohydrates 1.5g; fat 7.1g; sodium 158mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

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
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(2)
Rating: 5 stars
05/04/2020
Absolutely Great! The only change I made was to reduce red pepper to 1/2 tsp. Read More
Advertisement