Chimichurri is a bright and delicious gift from the condiment gods. It is the easiest way to liven up a piece of protein… or really anything. In fact, one of my favorite things to make chimichurri for are roasted potatoes. Gah, I know! Delicious, right? Chimichurri is not only delicious though… it’s also insanely easy to make. Whether you’re a professional or novice in the kitchen is completely and utterly irrelevant. I’ve got The Best & Easiest Chimichurri recipe for you! Literally toss a handful of ingredients into your food processor and hit a button. That’s it.

One of the best things about (homemade) chimichurri is that it has a decently long shelf life. What IS a shelf life? A shelf life is the length of time that something is usable for- in this case, for consumption. Homemade chimichurri can last 2-3 weeks in the refrigerator if stored properly in an air-tight container. And I can almost guarantee you that within those 2-3 weeks, you will find all kinds of things that this The Best & Easiest Chimichurri can liven up.

A Chimichurri meet and greet…

Chimichurri is a fresh (and uncooked) sauce that comes from Argentina. It’s typically used as a condiment for grilled meats, but as it’s become more and more popular, so has the diversity of its uses. It is typically made from parsley, olive oil, garlic, and red wine vinegar. It’s similar to pesto, but has more of a vinegary punch.

Let me show you how I made The Best & Easiest Chimichurri 👇🏻

To a food processor (or blender) add 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 of a medium sweet onion (roughly chopped), 3 garlic cloves, 3 tbsp fresh lime juice, 2 tbsp red wine vinegar, 1/2 tsp crushed red pepper flakes (add a little more for an extra kick of spice), and some salt and pepper.

Pulse until the ingredients are mostly smooth. Then, with the food processor running on low, slowly add 1/4 cup to 1/3 cup olive oil until the chimichurri is completely smooth and all of the ingredients have come together.

Turn off the food processor and taste for seasoning, adding more salt and pepper if necessary.

Because it’s made with fresh herbs, chimichurri must be kept in the refrigerator. Store leftovers in a container in the refrigerator for 2-3 weeks.

Enjoy!!

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The Best & Easiest Chimichurri

Versatile, easy, and delicious. This is The Easiest Chimichurri recipe and it will become your new favorite condiment. Light, bright, and so tasty!

Prep Time 10

Servings 12 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1 Cup Fresh Parsley
1 Cup Fresh Cilantro
1/2 Medium Sweet Onion, roughly chopped
3 Garlic Cloves
3 Tbsp Fresh Lime Juice
2 Tbsp Red Wine Vinegar
1/2 Tsp Crushed Red Pepper Flakes (Add more for a little kick)
Salt and Pepper to taste
1/4- 1/3 Cup Olive Oil

Instructions

Place all of the ingredients except the olive oil into a food processor (or blender). Pulse until the ingredients are chopped and somewhat smooth.
Turn the food processor to low and slowly drizzle in 1/4 cup to 1/3 cup of olive oil until the chimichurri is smooth and all ingredients are combined. Turn off your food processor and taste for seasoning. Add more salt or pepper if necessary.
Store leftovers in the refrigerator for up to 2-3 weeks. Enjoy!