Gluten-Free, Nut Free, Sauce, Vegan

Yield: Makes 1 cup

This green herb and garlic condiment is packed with flavor! My husband eats this straight from the bowl! If you like food super spicy, add more chile. If not, add just a pinch of the chile flakes. I like to leave the chimichurri somewhat chunky, but if you're looking to make more of a sauce, feel free to puree longer and add a little more liquid. Serve on top of steak, chicken, fish or shrimp, use as a condiment to top crostini, use to make flavored butter, or even mix into a salad.


  • 2 cups super packed parsley leaves (1 to 2 bunches parsley)
  • 1 cup super packed cilantro leaves (1 to 2 bunches cilantro)
  • 2 tsp roughly chopped garlic
  • 1/2 tsp Kosher salt
  • 1/8 tsp red pepper flakes
  • 1 Tablespoon lemon juice
  • 1 Tablespoon White wine vinegar
  • 3 Tablespoons extra virgin olive oil


  1. Combine parsley, cilantro, garlic and salt in a food processor bowl. Pulse until herbs are chopped, but not pureed. This shouldn't take more than 5-10 seconds.
  2. Add the pepper flakes, lemon juice, vinegar and olive oil. Pulse until mixture is well combined, but not pureed.


Don’t be obsessive about pulling off the leaves from the stems of the parsley and cilantro. Get rid of the hearty stems, but small, tender stems are fine to use.