Chimichurri makes any meal better instantly. This aromatic mixture of herbs, garlic, oil, and vinegar can be used to top anything from Carne Asada and grilled chicken to steamed fish or scrambled eggs, or any other recipe you can think of! It is so easy to make, I always keep a bottle in my fridge or freezer. Save this Chimichurri recipe for your next barbecue and impress your friends and family!
Ingredients for Chimichurri:
- Cilantro you can use the leaves and some stems too
- Flat leaf or Italian Parsley use mostly leaves
- Fresh oregano, or dry (use one-third the amount if using dry)
- Garlic
- Olive oil, you can use extra virgin or lite olive oil
- Red wine vinegar
- Red pepper flakes are optional
- Salt and pepper
How to Make Chimichurri:
- Place all ingredients in a food processor and pulse until well combined and finely chopped.
Tips for Making the Best Chimichurri:
- This Chimichurri recipe calls for all fresh herbs. Using fresh oregano really makes a difference in flavor, color, and texture.
- If you like a more tangy chimichurri, use more vinegar, and if you like it less tangy, use less.
- You can also adjust the amount of garlic depending on your preference.
- Some people like a very finely chopped chimichurri, others like a more chunky one. Pulse the ingredients until it reaches the consistency you like.
- You can store Chimichurri in an airtight container in the fridge for up to 3 weeks.
- Chimichurri can also be frozen for up to 6 months.
- Keep a bottle in your fridge or freezer to elevate any meal!
If you like Chimichurri, take a look at these other recipes:
- Carne Asada Marinade
- Shakshuka with Cilantro and Chimichurri
- Chimichurri Chicken Drumsticks
Chimichurri Recipe
A few teaspoons of this easy and quick Chimichurri recipe that includes fresh herbs like cilantro, parsley, and oregano can make any meal better instantly!
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Servings: 16 tbsp (1 cup)
Calories: 64kcal
Equipment
- food processor (not essential)
Ingredients
- 1 cup fresh flat-leaf (Italian) parsley leaves
- ½ cup fresh cilantro leaves
- 2 tablespoon fresh oregano leaves
- 4 cloves garlic
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- freshly cracked black pepper to taste
Instructions
- Place all ingredients in a food processor and pulse until well combined and finely chopped. Check the seasoning and add more salt if needed.
Notes
- You can store Chimichurri in an airtight container in the fridge for up to 3 weeks.
- Chimichurri can also be frozen for up to 6 months.
- Keep a bottle in your fridge or freezer to elevate any meal!
Nutrition
Serving: 1tablespoon | Calories: 64kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5g | Sodium: 76mg | Potassium: 34mg | Fiber: 0.2g
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