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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.
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
Step 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.
Step 2
Refrigerate until flavors have blended, about 2 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 70 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium158mg | 7% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein0g | |
| Vitamin C7mg | 33% |
| Calcium12mg | 1% |
| Iron0mg | 2% |
| Potassium56mg | 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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source by allrecipe
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