Chimichurri

Name: Chimichurri
Prep time: 5 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro); 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley); 3 cloves of garlic, peeled; 2 Tablespoons fresh lemon or lime juice; ½ cup good-quality olive oil; 1/2 cup diced red onion; 3 Tablespoons fresh oregano, tightly packed (optional); ¼ tsp freshly-ground black pepper; ¼ tsp red pepper flakes, or more, to taste; 2 Tablespoons red wine vinegar; ¼ tsp sea salt

Prep: 5 min

Ready: 5 min

Servings: 4 servings

Calories: 79.31

Ingredients

1 ¼ tsp freshly-ground black pepper
2 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
3 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
4 3 cloves of garlic, peeled
5 2 Tablespoons fresh lemon or lime juice
6 ½ cup good-quality olive oil
7 3 Tablespoons fresh oregano, tightly packed (optional)
8 1/2 cup diced red onion
9 ¼ tsp red pepper flakes, or more, to taste
10 2 Tablespoons red wine vinegar
11 ¼ tsp sea salt

Directions

1
Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
2
Serve immediately, or refrigerate in a sealed container (this is the jar I used) for up to 3 days.

Nutrition per serving

79.31 Calories

7.09g Carbs

1.3g Protein

5.76g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts sesame

Chimichurri

Directions

Nutrition per serving

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Allergens