Homemade Chimichurri

side view of a bowl of the best chimichurri recipe.

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This Homemade Chimichurri is one of my go-to condiments! It's fresh, herby, zesty, and can be used as a sauce, a marinade, a dip, a dressing, you name it. Whip this flavorful sauce up in just 10 minutes, and serve it with breakfast, lunch, and dinner all week long!

Prep Time10

Cook Time0

Chill Time20

Total Time30

Servings: Servings

Calories: 68kcal

Ingredients

1 cup packed fresh flat-leaf parsley leaves
2 garlic clove
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes more or less to taste
⅓ cup extra-virgin olive oil
2 tablespoons red wine vinegar

Instructions

Remove the parsley leaves from the stems. You will want enough leaves to pack a one cup measure. This is generally about 1 bunch from the store, but size can vary, so it may be more or less.
Place the parsley leaves and garlic in a food processor and pulse until they are finely minced. You can also do this by hand with a sharp knife.
Add the parsley and garlic to a bowl and top with oregano, salt, pepper, and red pepper flakes. Pour the oil and vinegar over the parsley and then mix well.
Let chill for at least 20 minutes to let flavors meld. You can keep this in the refrigerator up to 5 days.

Notes

Makes about 10 tablespoons, or slightly over 1/2 cup.

Nutrition