Best Ever Chimichurri Recipe

Add 2 tablespoons of roughly chopped fresh garlic to the bowl of a food processor. Pulse the garlic until it is finely minced, ensuring it breaks down evenly without turning into a paste.

Add ½ cup fresh parsley leaves and ¼ cup fresh cilantro leaves to the food processor with the minced garlic. Pulse the mixture several times until the herbs are uniformly chopped. Use a silicone spatula to scrape down the sides of the bowl as needed to ensure even chopping.

Add 1 cup of high-quality olive oil, ¼ cup fresh lemon juice, 1 tablespoon dried oregano, 1 tablespoon crushed red pepper (adjust to taste), and ½ tablespoon table salt (adjust to taste) to the food processor. Pulse until the ingredients are well combined, taking care not to over-process and turn the mixture into a paste. Scrape down the sides again if necessary.

Taste the chimichurri sauce and add additional garlic, crushed red pepper, or salt if needed. Add these ingredients in small increments and pulse once or twice to incorporate. Continue tasting and adjusting until you reach your preferred flavor balance.

Once satisfied with the flavor, use the chimichurri immediately to marinate your choice of meat or vegetables, or transfer it to an airtight container and refrigerate until ready to use. The sauce can be served chilled or at room temperature.