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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Finely chop the fresh parsley and cilantro.
Mince the garlic very finely until it forms a paste-like consistency.
Finely chop the small red chili or measure the red pepper flakes.
Combine the chopped parsley, cilantro, garlic, and red chili or red pepper flakes in a bowl.
Add the red wine vinegar and extra-virgin olive oil to the mixture.
Season with kosher salt, black pepper, and dried oregano.
Stir well until all ingredients are thoroughly combined and the sauce is emulsified.
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For a milder sauce, remove the seeds from the chili before chopping.
Let the chimichurri sit for at least 30 minutes to allow the flavors to meld.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but you can use dried herbs in a pinch. Use half the amount of dried herbs as fresh.
How long can I store chimichurri?
Chimichurri can be stored in an airtight container in the refrigerator for up to one week.
Is chimichurri spicy?
Chimichurri has a mild heat from the red chili or red pepper flakes, but you can adjust the spice level to your preference.
