Chimichurri Recipe

You know how sometimes your food is just missing that certain something? Well I’ve got that something and it’s chimichurri. It is the perfect addition to meat and veggies when they just need that extra flavor punch.

Chicken too bland- chimichurri it.

Broccoli not doing it for you- chimichurri it.

Fish just tasting too blah- yep… chimichurri it.

I have even been known to use it as a salad dressing. 

Chimichurri is usually made of a combo of olive oil, parsley, oregano, garlic, salt and vinegar, but I often add other herbs such as   paprika, basil, cumin, thyme, cilantro and any other herb that is currently holding my fancy.

So what makes this sauce magic?

Chimichurri is a power house of healthy fats and medicinal herbs. Olive oil is packed with monounsaturated fatty acids or MUFA’s which have been shown to lower low-density lipoproteins (LDL) as well as total cholesterol levels. These healthy fats are amazing for blood sugar control, which in turn lowers your risk of type 2 diabetes and can assist with weight loss/maintenance.

Fresh herbs provide a plethora of health benefits as well as flavor.

  • oregano is a potent antibiotic and antifungal
  • rosemary improves memory, and has antibacterial and antifungal properties
  • cilantro can decrease oxidative stress and help rid the body of toxic heavy metals
  • chili pepper can improve cholesterol levels,  boost metabolism, and relieve stomach aches and nausea
  • garlic is just great for everything including boosting the immune system, reducing blood pressure, improving cholesterol levels and helping prevent Alzheimer’s


  • 1 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh parsley; finely chopped
  • 1/4 cup fresh cilantro; finely chopped
  • 1 tablespoon fresh oregano; finely chopped (can sub dried oregano)
  • 2 tablespoons fresh garlic; chopped
  • 1 tablespoon crushed red pepper
  • 1 tablespoon sea salt (or to taste)


  • Finely chop the parsley, oregano, cilantro and garlic (or process in a food processor several pulses).
  • Place in a small bowl.
  •  Stir in the olive oil, lemon juice, salt, and red pepper flakes.
  • Best if chilled for at least 2 hours before serving to let the flavors release.
  • Store in the refrigerator for up to 3 weeks.



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