Ingredients
10
10 servings
- •¼ cup hot water
- •2 tablespoons dried oregano
- •1 teaspoon salt
- •1 cup chopped fresh parsley, or more to taste
- •⅔ cup chopped fresh cilantro
- •6 cloves garlic
- •1 shallot, roughly chopped
- •1 red jalapeno pepper, chopped
- •½ cup red wine vinegar
- •¾ cup extra virgin olive oil
Instructions
- Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
- Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
- Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.
Nutritional Facts
Per 10 servings
- Calories: 167
- Carbohydrate: 3g
- Fat: 17g
- Fiber: 1g
- Protein: 1g
- Sugar: 0g
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