new obsession alert!

i think the first time i had chimichurri was when peter's brother phil brought it to a bbq. i was like......"what. is. this.?" 

tasty green goodness with flavor to the high heavens, that's what it is.

and it is so easy, too.   everything you see here is what is in the recipe!

i just so happen to LOVE, i love this chimichurri.  i'm sure you could explore the possibilities using other flavorful herbs and greens if you don't like cilantro.  i think that parsley is the main herb used in authentic argentinian chimichurri, but i don't really like parsley at i am thankful for this parsley-masking cilantro-ed out version :)

just throw it all in the food processor. ta da! flavor for days.

i think the red chili flakes are key.  i made it a few times recently, one time without the chili flakes by accident.  chili flakes just kick it up a notch!

i must provide a high level warning to check your teeth after you eat this stuff.  look at all those tiny green particles. just sayin.

so far, pete and i have enjoyed this chimi recipe with steak, orzo with mushrooms & chicken, PIZZA (do dat, do dat), and barbecued bok choy and short ribs.  all are delish.  i prefer it with red meats, though.

we ate all of this loot in one sitting.  boohoo.  thank goodness it is so easy to make again. and again. and again!


Makes about 2 cups of sauce

Total Time: 5-10 minutes

Refrigerate // use within 2 weeks of preparation

(treat it like any fresh greens you'd keep in the fridge)


  • 1 medium/large bunch of fresh cilantro, about 1 cup (what you see in the first photo is exactly the amount i used)
  • 1 small bunch fresh parsley, about 1/2 cup (what you see in the first photo is exactly the amount i used)
  • 2 garlic cloves, minced
  • 1/3 cup olive oil + extra for taste or consistency
  • 1/3 cup red wine vinegar + extra for taste or consistency (i didn't have any red wine vinegar. i used a 2:1 ratio of white vinegar to red wine. i thought it was pretty dang good.  i just put a little red wine in my 1/3 measuring cup and the rest white vinegar).
  • 1 tsp. red chili flakes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • You can add whatever herbs you like, in addition.  I want to try my "hot n' spicy oregano" from my herb planter next time.  I used some dried oregano in this particular recipe.


Pulse the cilantro and parsley in the food processor with the olive oil until mixed.  Add red wine vinegar slowly and continue to pulse until the greens are all chopped finely.  Add the remainder of ingredients and pulse until combined.  Continue tasting and add extra olive oil or red wine vinegar to your liking.  When mine has seemed a little bit runny, I've added a little bit of fresh bitter greens like spinach or kale to help bulk up the volume.  This also helps to tame all the super zingy flavors in the mix.  

Just a note that I only cut off a little bit off the stems of the cilantro and parsley.  I kept most of it intact.  Don't even worry about it tearing off the leaves since it'll get all super chopped up.  Just throw it all in! Hurrryyyyyy! It's too delicious to be dinkin' around.

Store in a jar or airtight container.