Chimichurri Sauce Recipe
gluten-free, dairy-free, paleo, keto, vegetarian, vegan, whole30, nut-free
  • 1.5 cups fresh chopped parsley
  • ½ c fresh chopped cilantro
  • ¼ cup fresh chopped oregano
  • ½ lemon zested
  • 1 lemon juiced
  • ¼ c red onion finely diced
  • 2 cloves minced garlic
  • 2-3 tablespoons minced shallots
  • ¼ cup red wine vinegar
  • ¾ olive oil
  • 2 teaspoons salt
  • *optional but highly recommended -1 teaspoon crushed red pepper
  1. If using a food processor, rough chop the parsley, cilantro, and oregano then add the rest of the ingredients and pulse about 10 -12 times or until the consistency that you prefer.
If hand chopping:
  1. Cut most of the stems off the parsley. Finely chop the parsley. Place in a medium size bowl.
  2. Cut most of the stems off the cilantro. Finely chop the cilantro. Add to the bowl.
  3. Pull the oregano leaves off the stems. Finely chop the oregano. Add to the bowl.
  4. Finely dice the red onion. Add to the bowl.
  5. Mince the garlic cloves and shallot. Add to the bowl.
  6. Zest half of the lemon and add to the bowl. Slice the lemon in half and juice both sides into the bowl.
  7. Add salt and red pepper if using that.
  8. Add in red wine vinegar and olive oil.
  9. Mix and let sit for 15-30 minutes.
  10. Drizzle on top of steak, chicken, seafood, salad, or even dip some bread in it and enjoy!
  11. Store in an airtight container in the refrigerator for up to 5 days.
Recipe by Tasty Yummies at