Low Sodium Chimichurri

Total time25 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
Parsley Fresh Italian Parsley Organic Parsley Bunch H-E-B Texas Roots Fresh Organic Italian Parsley Organic Italian Parsley
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½ cup fresh cilantro leaves and tender stems, finely chopped
4 cloves garlic, minced
½ tsp red pepper flakes
½ tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp apple cider vinegar
½ cup extra-virgin olive oil

Instructions

1
Combine the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper in a mixing bowl and stir together until evenly mixed.
2
Add the apple cider vinegar and whisk to combine, then drizzle in the olive oil in a steady stream while whisking, until the sauce is cohesive and the oil is fully incorporated.

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