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Photo of Chimichurri by WW

Chimichurri

1
Points® value
Total Time
10 min
Prep
10 min
Serves
8
Difficulty
Easy

Ingredients

Fresh parsley

1 cup(s), leaves with tender stems, finely chopped

Fresh oregano

2 tbsp(s), leaves, finely chopped

Store-bought chicken stock

2 tbsp(s)

Olive oil

2 tbsp(s)

Red wine vinegar

2 tbsp(s)

Garlic

1 clove(s), large, finely chopped

Crushed red pepper flakes

⅛ tsp(s)

Kosher salt

2 pinch(es)

Instructions

  1. Finely chop 250 ml (1 cup) fresh parsley leaves, 30 ml (2 Tbsp) fresh oregano leaves, and 1 medium garlic clove. In a medium bowl, stir the parsley, oregano, garlic, 30 ml (2 Tbsp) chicken broth, 30 ml (2 Tbsp) olive oil, 30 ml (2 Tbsp) red wine vinegar, 0.5 ml (1⁄8 tsp) crushed red pepper, and 2 pinches of salt. Serve immediately, or refrigerate in an airtight container for up to 1 week.
  2. Per serving: about 15 mL (1 Tbsp)

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