Chimichurri recipe – with Fresh herbs

Cooking Method
Difficulty Beginner
Prep Time: 15 min Total Time: 15 mins
Servings 5

An aromatic sauce from the Latin American region that is made with fresh herbs, spices, and red wine vinegar


  • 1 cup Fresh Parsley (Packed cup- stems removed)
  • 1/2 cup Fresh Cilantro
  • 2 tablespoons Red wine vinegar
  • 1 teaspoon Cumin powder
  • 1 teaspoon Oregano - fresh or dried
  • 5 Garlic cloves
  • 1 teaspoon Crushed red pepper
  • 1/2 teaspoon Sea salt
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Crushed black pepper
  • 1/2 teaspoon Paprika
  1. Equipment needed

    Food processor or kitchen blender


  2. Steps to make Chimichurri
    • Prepare the herbs 
    • Wash Parsley and Cilantro thoroughly to remove sand and dirt
    • Remove the stems from Parsley stalks
    • The cilantro stalks are fine to keep
    • Blend
    • Add all ingredients to a food processor or blender.
    • Gently pulse the ingredients in intervals of  4-5 seconds until they form a coarse mixture - it is ok if still see some small chunks of parsley and cilantro leaves
    • You will get the desired consistency within 10-15 seconds of blending

  3. Serving

    You can use Chimichurri as a marinade for grilling vegetables and meats, as a spread for sandwiches, as a topping for omelettes,  as a pasta or pizza sauce, or as a dip for fresh-baked breads or as a topping for Tacos and quesadillas 


Chimichurri can be refrigerated upto a week

Keywords: Chimichurri, Parsley, Red wine vinegar, Cilantro, Argentina, South American cuisine
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.