Four-Herb Chimichurri
Guy Fieri likes a super-spicy chimichurri; if you’d like yours milder, go for the lesser amount of chile powder.
How to Make It
Step 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.
Step 2
2
Pour in olive oil and red-wine vinegar and whirl to combine. Pack in a travel-safe container.
Step 3
3
Note: Nutritional analysis is per 1 1/2 tbsp. serving.
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
Directions
Step 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.
Step 2
2
Pour in olive oil and red-wine vinegar and whirl to combine. Pack in a travel-safe container.
Step 3
3
Note: Nutritional analysis is per 1 1/2 tbsp. serving.
Search All of Sunset's Recipes
The Latest
These Are the Ingredients You’re Probably Going to Run out of on Thanksgiving—So Stock up Now
