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Chimichurri sauce

Prep Time5 mins
Total Time5 mins
Course: Condiment
Author: Hip Foodie Mom


  • 2 cups firmly packed fresh flat-leaf parsley trimmed with the stems cut off
  • 1 cup fresh cilantro
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves OR 2 teaspoons dried oregano
  • ¾ cup good quality olive oil + more if needed
  • 4 tablespoons red wine vinegar
  • 2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes


  • Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
  • In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.