Print

Chimichurri Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and herb-packed chimichurri sauce made with fresh parsley, garlic, olive oil, and vinegar, perfect for grilled meats, vegetables, and seafood.

Ingredients

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Finely chop the fresh parsley and cilantro by hand or pulse briefly in a food processor.
  2. Mince the garlic cloves and add them to a mixing bowl.
  3. Stir in the chopped herbs, red wine vinegar, and dried oregano.
  4. Slowly pour in the olive oil while mixing to combine.
  5. Add red pepper flakes, salt, and black pepper. Stir until evenly blended.
  6. Let the chimichurri sit at room temperature for at least 15–20 minutes before serving to allow the flavors to develop.

Notes

  • For a traditional version, use only parsley and omit the cilantro.
  • Adjust red pepper flakes to control the spice level.
  • Store in an airtight container in the refrigerator for up to 1 week.
  • Allow to come to room temperature and stir well before serving if refrigerated.
  • Fresh herbs provide the best flavor and texture.

Nutrition

Find it online: https://thefamilycooking.com/chimichurri-recipe/