Chimichurri
Servings: 4 servings (makes a scant 1/2 cup total)
Calories: 168cal
Equipment
- Mini food chopper or food processor
Ingredients
- ⅓ cup extra virgin olive oil
- 1 ½ Tablespoons minced shallot
- 1 teaspoon minced garlic
- 3 Tablespoons white wine vinegar
- ¼ teaspoon smoked paprika
- ½ teaspoon Kosher salt
- ¼ cup finely chopped cilantro
- ⅓ cup finely chopped flat-leaf parsley
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Instructions
- Place all ingredients, except red pepper flakes, into a mini food chopper or food processor and pulse 2-3 times for 2 seconds at a time. You just want everything to come together, you don’t want it to look like thin paste.
- Remove mixture from the chopper to a bowl. Stir in the red pepper flakes.
Notes
- White wine or red wine vinegar can be used for this recipe. Red wine vinegar is bolder and stronger than white wine but both of them pair really well with the flavors of this chimichurri.
Nutrition
Serving: 1serving (2 Tablespoons) | Calories: 168cal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 298mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
