Homemade Chimichurri

Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. This is an all purpose flavor enhancer that brings serious life to the party.
— Nika


  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 3 medium garlic cloves
  • 3 tablespoons of packed fresh oregano leaves
  • 1/3 cup Garlic Extra Virgin Olive Oil
  • 2 tablespoons champagne vinegar or red wine vinegar
  • 1 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes


  1. Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste.
  2. Scrape the chimichurri into a bowl and adjust the seasonings as desired.
  3. This can be served immediately but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. However, if chilled, return to room temperature before serving. 

Keeps well for up to three days covered and refrigerated.

Makes approximately 3/4 cup of sauce