Four-Herb Chimichurri

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

This recipe goes with Gaucho Steak with Four-Herb Chimichurri

Yield: Makes a generous 1/2 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 79%
  • Protein: 0.5g
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Carbohydrate: 2.7g
  • Fiber: 0.9g
  • Sodium: 398mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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