Combine parsley, cilantro, oregano, red wine vinegar, and garlic in a food processor. Cover and pulse until combined. Transfer to a small bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A medley of fresh herbs makes for a bright and acidic chimichurri sauce. Pair with grilled chicken, pork, or beef for a quick and tasty dinner.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. fresh Italian parsley, packed | ||
| ½ c. fresh cilantro, packed | ||
| 2 tbsp. fresh oregano leaves | ||
| 2 tbsp. Gustare Vita red wine vinegar | ||
| 4 Hy-Vee Short Cuts garlic cloves | ||
| ⅓ c. Gustare Vita olive oil | ||
| ½ tsp. Hy-Vee kosher sea salt | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| ⅛ tsp. Hy-Vee ground black pepper |
Things To Grab
- Food processor
- Small bowl
Directions
Stir in olive oil, salt, crushed red pepper, and black pepper. Serve at room temperature.
Nutrition facts
Servings
70 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 120mg
- Total Carbohydrates: 1g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%