Fresh Chimichurri Recipe

Prep herbs and aromatics

Wash the parsley, cilantro, and oregano thoroughly. Shake off excess water and pat dry with paper towels or spin in a salad spinner until mostly dry. Remove and discard large stems from parsley and cilantro; reserve only the leafy parts. Peel the garlic cloves and finely mince them. If using shallot, peel and mince it finely as well.

Chop or pulse

Finely chop the parsley, cilantro, and oregano by hand on a cutting board for a coarse, rustic texture — target pieces roughly 2–4 mm. Alternatively, use a food processor: add the parsley, cilantro, oregano, peeled garlic, and shallot (if using) and pulse in 5–6 short bursts until herbs are finely chopped but not pureed. Scrape down the sides as needed. Aim for a loose, spoonable consistency.

Combine liquids and seasonings

Transfer the chopped herbs and aromatics to a medium mixing bowl. Stir in the red wine vinegar, lemon juice, crushed red pepper flakes, kosher salt, and black pepper. Slowly whisk in the 1/2 cup extra-virgin olive oil until the mixture emulsifies into a cohesive sauce. If the chimichurri seems too thick, whisk in up to 2 tablespoons additional olive oil until you reach desired consistency.

Adjust and rest

Taste and adjust seasoning: add more salt, pepper, or red pepper flakes to preference, or an extra teaspoon of vinegar or lemon for brightness. Let the chimichurri rest at room temperature for at least 15–30 minutes to allow flavors to meld. For best flavor, refrigerate in an airtight container for 1–4 hours; bring back to room temperature before serving (the oil may solidify slightly in cold temperatures).

Serve and store

Serve chimichurri alongside grilled steaks, chicken, or vegetables. Spoon over sliced meat or use as a finishing sauce. Store leftovers in a sealed jar in the refrigerator for up to 5 days. Before serving leftover chimichurri, stir and allow to warm to room temperature so the oil loosens.