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4.67 from 3 votes

Chimichurri Recipe

Course: Side Dish
Keyword: Sauce
Author: Melissa Reome


  • 1 cup extra virgin olive oil
  • 2/3 cup red wine vinegar
  • 1 medium shallot, minced
  • 4 tsp tsp fresh garlic, minced
  • 1 cup fresh cilantro, chopped
  • 3/4 cup fresh flat leaf parsley, chopped
  • 1/4 cup fresh oregano, chopped
  • 1/8 tsp dried red pepper flakes
  • 1 tsp kosher salt or to taste


  • Add all of the ingredients in a food processor and pulse until ingredients are finely chopped and blended.  If a food processor is not available, chop all of the ingredients by hand and combine.
  • Ideally, make the chimichurri an hour ahead of time to allow the flavors to blend. 
  • Store in the refrigerator for up to 2 days but allow it to come back to room temperature prior to serving.