Chimichurri
20 min prep
0 min cook
Serves 8
Ingredients
- 1 cup Curly leaf parsley, chopped
- 1 cup Fresh cilantro, chopped
- 1/2 cup Fresh Mint, chopped
- 0.2 oz Fresh oregano, leaves only
- 1 Medium Serrano peppers, stem removed
- 5 Garlic cloves, smashed
- 1/2 cup Shallots, minced
- 1/4 cup Red wine vinegar
- 1/4 cup Lemon juice
- 1 cup Extra virgin olive oil
Instructions
- In a food processor add parsley, cilantro, mint, oregano, serrano, garlic, shallots, vinegar, and lemon juice.
- Pulse mixture until smooth, add olive oil and pulse to just combine. Season to taste as needed. Set aside.
- Refrigerate for up to 30 minutes or longer to allow flavors to meld. Serve over vegetables, grilled meats or use as a marinade.
Nutrition
Nutrition Facts
8 servings
- Amount Per ServingCalories270
- % Daily Value*
- Total Fat
- 28g
- 43%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 10mg
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 1g
- Sugars
- 1g
- Protein
- 1g
- Vitamin C
- 25%
- Calcium
- 2%
- Iron
- 4%
- Vitamin A
- 15%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.