Easy Chimichurri
Make authentic chimichurri at home with this easy recipe featuring fresh herbs, garlic, and olive oil. Perfect gluten-free vegan side.
Ingredients
- 1 cup fresh Italian parsley, packed
- 0.5 cup fresh cilantro, packed
- 4 garlic cloves, minced
- 0.5 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 0.5 tsp ground cumin
- 0.25 tsp sea salt
- 0.125 tsp black pepper
- 2 tbsp finely diced white onion
- 1 tbsp finely minced fresh green onion
- 0.25 tsp smoked paprika
Instructions
- 1
Wash the Italian parsley and cilantro thoroughly under cold running water, then pat dry completely with paper towels to remove excess moisture.
- 2
Chop the parsley and cilantro into small pieces, discarding any tough stems, until you have approximately 1.5 cups of combined herbs.
- 3
Mince the garlic cloves finely using a sharp knife or garlic press, ensuring the pieces are uniform in size for even flavor distribution.
- 4
Combine the chopped herbs and minced garlic in a medium bowl, stirring together gently to blend the fresh ingredients.
- 5
Pour the extra virgin olive oil into the herb mixture and stir well to coat all the leaves and distribute the oil evenly.
- 6
Add the red wine vinegar and fresh lemon juice to the bowl, whisking the combination until the sauce begins to emulsify slightly.
- 7
Sprinkle the dried oregano, red pepper flakes, ground cumin, sea salt, and black pepper over the mixture.
- 8
Fold in the finely diced white onion and minced green onion, stirring gently to incorporate without bruising the delicate herbs.
- 9
Add the smoked paprika and stir the entire sauce thoroughly, making sure all seasonings are distributed evenly throughout.
- 10
Let the chimichurri rest at room temperature for 15 to 20 minutes, allowing the flavors to meld and develop complexity.
- 11
Taste the sauce and adjust the seasonings as desired—add more salt for depth, vinegar for tanginess, or red pepper flakes for heat.
- 12
Transfer the finished chimichurri to a glass jar with a tight-fitting lid and refrigerate until ready to serve, or serve immediately at room temperature.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Red wine vinegar | Apple cider vinegar | Apple cider vinegar contains beneficial probiotics and enzymes that support gut health and digestion when used raw |
| Extra virgin olive oil | Avocado oil | Avocado oil has a higher smoke point and contains lutein, supporting anti-inflammatory benefits while maintaining a neutral taste profile |
| Dried oregano | Fresh oregano (1.5 tbsp chopped) | Fresh herbs contain higher levels of volatile antioxidants and polyphenols that are more bioavailable for anti-inflammatory benefits |
| White onion | Red onion or shallot | Red onions contain quercetin, a powerful flavonoid with anti-inflammatory and prebiotic properties that feed beneficial gut bacteria |
| Red wine vinegar and lemon juice | White balsamic vinegar (3 tbsp total) | Balsamic vinegar contains polyphenols that support blood sugar regulation and has lower acidity for gentler digestion |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 258 |
| Total Fat | 25g |
| Saturated Fat | 3g |
| Cholesterol | 0mg |
| Sodium | 140mg |
| Carbohydrates | 6g |
| Fiber | 2g |
| Sugar | 0g |
| Protein | 2g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
