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In a medium bowl, combine the finely chopped garlic, red onion, cilantro (leaves only, ensuring no stems), and fresh parsley (leaves only, ensuring no stems). Hand chopping is preferred for better texture.

Add the dried crushed chili flakes, ground black pepper, dried oregano, and salt to the bowl with the chopped herbs and aromatics.

Pour in the olive oil, red wine vinegar, and fresh lemon juice.

Mix all the ingredients thoroughly with a spoon until well combined. Ensure everything is evenly distributed.

Taste the chimichurri sauce and adjust seasonings as needed. You may add more salt or chili flakes to your preference.

Let the sauce set at room temperature for 15 to 20 minutes before serving. This allows the flavors to meld and deepen.

Serve fresh. If not using immediately, refrigerate any unused sauce. It is best when fresh but can be stored for up to 3 days in an airtight container in the refrigerator.


In a medium bowl, combine the finely chopped garlic, red onion, cilantro (leaves only, ensuring no stems), and fresh parsley (leaves only, ensuring no stems). Hand chopping is preferred for better texture.

Add the dried crushed chili flakes, ground black pepper, dried oregano, and salt to the bowl with the chopped herbs and aromatics.

Pour in the olive oil, red wine vinegar, and fresh lemon juice.

Mix all the ingredients thoroughly with a spoon until well combined. Ensure everything is evenly distributed.

Taste the chimichurri sauce and adjust seasonings as needed. You may add more salt or chili flakes to your preference.

Let the sauce set at room temperature for 15 to 20 minutes before serving. This allows the flavors to meld and deepen.

Serve fresh. If not using immediately, refrigerate any unused sauce. It is best when fresh but can be stored for up to 3 days in an airtight container in the refrigerator.
