Four-Herb Chimichurri

Guy Fieri likes a super-spicy chimichurri; if you'd like yours milder, go for the lesser amount of chile powder.

Yield:

Makes a generous 1/2 cup

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Guy Fieri,

May 2009