• 1 1/2 cups well packed (42g) fresh parsley*
  • 1/2 cup well packed (20g) fresh cilantro
  • 1/4 cup (9g) fresh oregano or 1 tsp dried
  • 1/4 small red onion or one small shallot
  • 3 garlic cloves
  • 3 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp salt, or to taste
  • 1/4 tsp red pepper flakes (optional, more or less to taste)
  • 3/4 cup olive oil**


By Hand Method

  1. Finely chop parsley, cilantro, oregano, onion (should have 1/4 cup minced red onion) and garlic (1 Tbsp). Add to a mixing bowl along with all remaining ingredients. Stir to blend.

Food Processor Method

  1. If using a food processor no need to pre-chop herbs and you'll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.
  2. Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture).
  3. Spread over meat, poultry, seafood or vegetables or use as a marinade.

Recipe Notes

  • *To make a more authentic Argentinian Chimichurri omit the cilantro and increase parsley by an extra 1/2 cup.
  • *With all fresh herbs use mostly leaves and some tender stem.
  • **I like to use a blend half extra virgin and half regular olive oil. Either or a blend will work great.
  • ***Just use about 1/4 of a small red onion.
  • Store in refrigerator about 5 days or freeze for one month.

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