Directions:
- Pulse the garlic and onion in the food processor until finely chopped.
- Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
- Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
- Season with salt and red pepper flakes to taste.
- Store in the refrigerator until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.47 Kcal (1153 kJ) | ||
| Calories from fat | 255.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.43g | 44% | |
|---|---|---|---|
| Sodium | 19mg | 1% | |
| Potassium | 232.24mg | 5% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 42.6mg | 71% | |
| Iron | 3mg | 17% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 341.55 Kcal (1430 kJ) | ||
| Calories from fat | 317.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.25g | 44% | |
|---|---|---|---|
| Sodium | 23.55mg | 1% | |
| Potassium | 287.95mg | 5% | |
| Total Carbs | 7.12g | 2% | |
| Sugars | 0.91g | 3% | |
| Dietary Fiber | 2.92g | 9% | |
| Protein | 1.76g | 3% | |
| Vitamin C | 52.8mg | 71% | |
| Iron | 3.7mg | 17% | |
| Calcium | 120.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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