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–+ servings
Make your meals sing with this quick and easy chimichurri recipe! Bright, herby, and endlessly versatile—perfect for grilled meats, veggies, dips & more.

CHIMMICHURI VERDE

Its garlicky and tangy with a spicy little kick, filled with lovely fresh herbs. Light and summery, grassy, verdant, and ridiculously flavorful.
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Prep Time 5 minutes
Cook Time 0 minutes
Rest time 10 minutes
Total Time 15 minutes
Course Appetizer, Charcuterie, Dinner, Meal Prep, Sauces and Condiments, Very Diva
Cuisine South American
Servings 24 tablespoons

Equipment

  • 1 small food processor

Ingredients
  

  • 2 cups flat-leaf parsley or one cup each parsley and cilantro
  • 3 to 5 garlic cloves peeled and coarsely chopped
  • ¼ cup onion chopped (I used a combo of purple and green onions)
  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes

Instructions
 

  • Start by preparing the herbs. Measure two packed cups of the washed leaves and tender stems of parsley and/or cilantro. I love that you can use stems in this recipe. They’re so flavorful and they’re often discarded.
  • In your food processor, process the garlic and onion until chopped. Add the herbs and process until finely chopped.
  • Add the oil, vinegar, oregano, salt and pepper flakes and process until combined.
  • Let sit at least 10 minutes for flavors to meld.
  • If making ahead of time, cover tightly (imagine that raw garlic and onion invading your fridge!) and chill until ready to use.
  • Leftover sauce can be kept refrigerated for a week.

Notes

The measurements are flexible. Use this as a place to begin, adjusting the recipe until it sings to your taste buds.
 
Keyword Charcuterie, Cinco de Mayo, Condiments, Frugal, Frugal and Fast, Gluten Free, Great Foodie Gift, How To, Low Carb, Summer, Vegetarian
Tried this recipe?Let us know how it was!