Low Sodium No-Vinegar Chimichurri

Total time20 min

Prep time10 min

Cook time0 min

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Ingredients

6 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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¼ cup fresh oregano leaves, finely chopped
3 cloves garlic, minced
½ tsp crushed red pepper flakes
3 tbsp fresh lemon juice (from about 1 large lemon)
½ cup extra-virgin olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

Instructions

1
Finely chop the parsley and oregano by hand until the herbs are uniform and fine — about the size of coarse breadcrumbs. Transfer to a medium mixing bowl.
2
Add the minced garlic, red pepper flakes, lemon juice, salt, and black pepper to the bowl. Stir to combine.

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