Easy Chimichurri

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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.

close up view of Chimichurri garnished with red pepper flakes in a white bowl
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Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
16
Yield:
2 cups

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

  1. 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.

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

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
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.

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