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chimichurri sauce in green bowl


Prep Time 20 mins
Cook Time 0 mins
Course Sauces and Sides
Cuisine Latin American


  • 1 1/3 cups parsley
  • 2/3 cup cilantro
  • 6 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • 1/4 cup hot water
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil


  • Place parsley, cilantro, garlic and red pepper flakes in food processor and blend with 10 1-second pulses.
  • In a 2-cup glass measuring cup, combine hot water, dried oregano, and kosher salt and allow to sit for 5 minutes.
  • Scrape herb mixture from food processor into measuring cup, and add red wine vinegar.  Then whisk in olive oil.
  • Allow sauce to rest at room temperature before serving, or freeze in small in containers.