UA Cooperative Extension - Nutrition Network

Chimichurri

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April 22, 2016

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 16

Ingredients

1 cup fresh parsley leaves, firmly packed

½ cup cilantro

2 tablespoons chopped fresh garlic (about 4 cloves)

2 tablespoons fresh oregano leaves (or 2 tsp dried)

2 tablespoons red or white wine vinegar

A pinch of salt

¼ teaspoon ground black pepper

1 teaspoon crushed red pepper flakes

⅓ cup olive oil

Directions

Wash hands with soap and warm water. Wash produce well.

In a blender, finely chop parsley, cilantro, fresh oregano, and garlic.

Add remaining ingredients and blend for a few more seconds, until all ingredients are well mixed.

Taste and adjust seasonings as necessary.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Keeps refrigerated for 1-2 days.

*When eaten alone, this recipe does not meet AZNN nutritional requirements.

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities. Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter.. Requests should be made as early as possible to allow time to arrange the accommodation. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size2 tablespoons
Calories45
Sodium150mg
Iron0mg
Protein0g
Cholesterol0mg
Total Fat4.5g
Saturated Fat0.5g
Folate0mcg
Calcium1mg
Percent calories from fat88
Total Carbohydrates0g
Dietary Fiber2g