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Easy Chimichurri Recipe

This easy chimichurri is bright, herby, and garlicky, made with fresh herbs, vinegar, and olive oil for a bold sauce that livens up any meal.
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Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16
Course: condiment
Cuisine: latin american
Calories: 70
Ingredients Equipment Method

Ingredients
  

  • 1 cup tightly packed chopped parsley leaves
  • 1 cup tightly packed chopped cilantro leaves
  • ¼ cup red wine vinegar
  • ½ onion coarsely chopped
  • 5 cloves garlic
  • 1 teaspoon coarse salt
  • 1 teaspoon dried oregano
  • 1 teaspoon hot pepper flakes
  • 1 teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil

Equipment

  • Food processor
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Airtight container (for storing)

Method
 

  1. Add the parsley, cilantro, red wine vinegar, chopped onion, garlic, salt, oregano, hot pepper flakes, and black pepper to the bowl of a food processor.
  2. Pulse a few times until everything is finely chopped but still textured—don’t let it turn into a paste.
  3. With the processor running, slowly drizzle in the olive oil. Pulse just until the sauce comes together and looks loose, fresh, and spoonable.
  4. Transfer the chimichurri to a container and refrigerate for about 2 hours so the flavors have time to blend. Stir before serving.