Easy Chimichurri

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Step: 1

Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.

Step: 2

Refrigerate until flavors have blended, about 2 hours.

Per Serving: 70 calories; protein 0.3g; carbohydrates 1.5g; fat 7.1g; sodium 158mg.

Getting stay in and make food your food instead of eat in the evening out is good a step in the best direction if you’re focusing on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .