Skip To Content
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 68 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 1 g
Vitamin A 15% Iron 4%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and 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.

Chimichurri

Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 cup(s) curly parsley, chopped
1 cup(s) fresh cilantro, chopped
1/2 cup(s) fresh mint, chopped
1/4 Oz Patty's Herbs Oregano, leaves only
1 medium serrano pepper, stem removed
5 cloves of garlic, smashed
1/2 cup(s) shallots, minced
1/4 cup(s) H-E-B Red Wine Vinegar
1/4 cup(s) lemon juice
1 cup(s) Ottavio Private Reserve Extra Virgin Olive Oil
Check All
Uncheck All
Add to list

Instructions

1
In a food processor add parsley, cilantro, mint, oregano, serrano, garlic, shallots, vinegar, and lemon juice.
2
Pulse mixture until smooth, add olive oil and pulse to just combine. Season to taste as needed. Set aside.
3
Refrigerate for up to 30 minutes or longer to allow flavors to meld. Serve over vegetables, grilled meats or use as a marinade.