Chimichurri Recipe
This fresh, herb-packed chimichurri recipe is a must-have for adding bold flavor to so many dishes. It's made with parsley, oregano, seasonings, olive oil and lemon juice for a hint of brightness.
Servings: 8
Ingredients
- 1 cup fresh flat-leaf parsley stems removed and finely chopped
- ½ cup cilantro stems removed and finely chopped (optional)
- 2 teaspoons dried oregano
- 3 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, add chopped parsley, cilantro (if using), dried oregano and garlic.
- Stir in red wine vinegar and lemon juice. Season with red pepper flakes, salt and pepper.
- Pour in olive oil and whisk together with a fork. Let rest on the counter for at least 10 to 15 minutes to allow the flavors to come together.
- Store leftovers in a jar with tight-fitting lid in the refrigerator for up to 5 days. Let come back to room temperature before using leftover chimichurri.
Directions for Mini Chopper
- Add parsley, cilantro (if using), garlic, and red pepper flakes to a mini chopper or small food processor. Pulse a few times until finely chopped but not puréed.
- Add in red wine vinegar, lemon juice, oregano, salt and pepper. Pulse 3 to 5 times, until combined.
- Remove the lid and blade. Drizzle in olive oil, whisking with a fork, until the sauce is loose, spoonable and well combined.
- Taste and adjust seasoning, as needed. Let rest for 10 to 15 minutes before serving to allow flavors to meld.
Notes
Cilantro is an optional ingredient, as it's common for people dislike it. Adding the cilantro gives this chimichurri recipe a brighter, more vibrant flavor. Add up to ½ cup chopped cilantro leaves along with the parsley if you prefer, or skip it for an equally delicious sauce.