YieldsMakes a generous 1/2 cup
AuthorGuy Fieri,

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.

Four-Herb Chimichurri