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  • 3/4 cup fresh parsley, lightly packed (leaves and thin stems only)
  • 2 tablespoons fresh oregano, lightly packed
  • 1 tablespoon fresh thyme
  • 5 garlic cloves, quartered
  • 1 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon dry red pepper flakes


  • Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated.
  • Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.


Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes.