ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Four-Herb Chimichurri

Yield Makes a generous 1/2 cup
Guy Fieri likes a super-spicy chimichurri; if you'd like yours milder, go for the lesser amount of chile powder.

Ingredients

  • 4 chopped garlic cloves
  • 1/2 cup cilantro leaves
  • 1/2 cup parsley leaves
  • 6 large basil leaves
  • 1 tablespoon oregano leaves
  • 2 tablespoons minced white onion
  • 2 tablespoons minced red bell pepper
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons to 1 tbsp. ancho chile powder
  • 2 tablespoons olive oil
  • 2 tablespoons red-wine vinegar

Nutrition Information

  • calories 53
  • caloriesfromfat 79 %
  • protein 0.5 g
  • fat 4.7 g
  • satfat 0.6 g
  • carbohydrate 2.7 g
  • fiber 0.9 g
  • sodium 398 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a food processor, pulse garlic, cilantro, parsley, basil, oregano, onion, bell pepper, salt, pepper, cumin, and ancho chile powder until coarsely chopped.

  2. Pour in olive oil and red-wine vinegar and whirl to combine. Pack in a travel-safe container.

  3. Note: Nutritional analysis is per 1 1/2 tbsp. serving.