A little Chimichurri sauce can go a long way! This delicious, healthy and flavorful recipe complements best with skirt steak, which we tend to grill a few times each month, but it also delicious as a side sauce with Chicken or Beef Kabobs.  It is also a wonderful addition to any starchy side ( mashed potatoes, steamed sweet or regular potatoes, or even French Fries). This recipe can be prepared and made in less then 10 minutes!


Photo Courtesy Haute Mom Living (HML)


Yields: 1-2 cups

Prep Time: 10 minutes


Photo Courtesy of Marta Villalba Photography


  • 1  cup fresh flat-leaf parsley, (about 1 bunch of parsley)
  • 1 cup fresh cilantro, (about 1 bunch of cilantro)
  • 1/2 cup red onion, diced
  • 3 tablespoons fresh oregano
  • 4 cloves of garlic, peeled
  • 2 tablespoons fresh lemon or lime juice ( I prefer lemon)
  • 1 3/4 tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes ( Add more if you want for taste)
  • ½ cup olive oil



Photo Courtesy of Marta Villalba Photography

  1. Add all ingredients, hold the olive oil, to a blender or food processor. Pulse a few times until finely chopped.  Pour the olive oil in SLOWLY, while keeping the mixture blending for another 60-90 seconds or until the olive oil is combined. Occasionally stop to scrape down the sides in order to keep a good consistency.
  2. Serve immediately, or refrigerate in a sealed container  for no more then 3-4 days. I used this jar, a Mason Jar.

Photo Courtesy of Marta Villalba Photography

A great addition to your recipes that is delicious and healthy! Great way to start off the New Year!

Photos by Marta Villalba Photography

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