Homemade Chimichurri
Homemade Chimichurri
Ingredients
Equipment
Method
- Chop the parsley and cilantro just below the bunch of leaves. Do not worry about the stems. They add great flavor.
- Place the garlic cloves in the bowl of your food processor, place the top on and give a few pulses.
- Now, add the parsley, cilantro, lemon juice, red wine vinegar, salt, black pepper and red pepper flakes.
- Place the top on the processor and blend till just combined. Open the hole in the top of the processor and start streaming in the olive oil while the machine is running. Add in between a half a cup and three quarters of a cup of olive oil (your desired consistency).
- This is great served over pork, steak, chicken and any type of seafood. Enjoy!
- This also freezes well. Just add a thin layer of olive oil over the top and freeze. It will last a few months in your freezer.
Video
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Let us know how it was!Serving ideas
Serve over pork, steak, chicken, or any type of seafood. It also works as a marinade or as a finishing topping for grilled proteins.
Storage & Freezing
Freeze with a thin layer of olive oil over the top. Stored this way, it will last a few months in the freezer.
Why this recipe keeps some herb stems
Tender parsley and cilantro stems contain flavor and blend smoothly in a food processor, so leaving small stems in speeds prep and contributes additional herbal depth. That instruction reduces waste and helps build a fuller herb flavor without changing the texture when processed.
Why you stream in the olive oil (and how to control consistency)
Streaming olive oil into the processor while it runs helps the herbs and liquids bind into a cohesive sauce. Adding oil slowly encourages a uniform texture and makes it easier to stop when you reach the thickness you want. Adding closer to 3/4 cup yields a looser, more fluid chimichurri; using nearer 1/2 cup produces a slightly thicker, more rustic finish.
What each ingredient contributes
- Parsley: provides a bright, herbaceous backbone and bulk.
- Cilantro: brings citrusy, fresh notes that lift the overall flavor.
- Garlic: supplies pungent depth and savory bite.
- Lemon juice & red wine vinegar: add acidity to balance the oil and brighten the herbs.
- Extra-virgin olive oil: gives body and a silky mouthfeel while carrying flavors across the dish.
- Salt, pepper & red pepper flakes: season and add finishing heat; salt in particular draws out and highlights the herbal flavors.
Frequently asked questions
Is chimichurri the same as pesto?
No. Both are uncooked, herb-forward sauces, but they differ in ingredients and texture: chimichurri is herb + oil + acid and is usually looser and brighter, while pesto includes basil, nuts, and cheese for a richer, thicker consistency.
Watch Dr. J Make Homemade Chimichurri
Watch Dr. J make Homemade Chimichurri and see how it comes together.
