Servings and Ingredients
|½ tsp.||Hy-Vee red pepper flakes|
|2 bunch(es)||fresh curly parsley, leaves and stems|
|½ c.||fresh oregano leaves|
|6 tbsp.||Hy-Vee Select olive oil|
|6 tbsp.||Hy-Vee Select white wine vinegar|
|6 tbsp.||lime juice|
|Hy-Vee salt, to taste|
|Additional oil, lime juice or water, if needed for thinning|
- In a food processor or blender, mince the garlic and red pepper flakes. Add parsley and oregano, working in batches, and process until minced, scraping the sides of the bowl or blender as necessary.
- Add oil, vinegar, lime juice and salt and process until chimichurri sauce is smooth. If a thinner consistency is desired, add oil, lime juice or water as needed.
- Serve immediately or cover and chill for up to 1 day.
70 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 2g
- Protein: 1g
Vitamin A 30%
Vitamin C 45%
Main Dish Media.