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Recipe courtesy of my good friend Matt.

Enjoy this vibrant and flavorful chimichurri sauce with grilled meats, vegetables, or as a marinade!


Units Scale
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped (I use green Jalapeno’s ‘cause I can’t get these here)
  • 3-4 garlic cloves, thinly sliced or finely chopped
  • 1/2 cup red wine vinegar
  • 1 tsp. kosher salt, plus more
  • 1/2 cup finely chopped cilantro
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • 3/4 cup extra-virgin olive oil


  1. Combine Base Ingredients: In a medium bowl, mix together the finely chopped shallot, Fresno chile (or green jalapeño), and garlic.

  2. Add Vinegar and Salt: Pour in 1/2 cup of red wine vinegar and add 1 teaspoon of kosher salt. Stir well and let the mixture sit for about 10 minutes to allow the flavors to meld.

  3. Incorporate Herbs: Add 1/2 cup of finely chopped cilantro, 1/4 cup of finely chopped flat-leaf parsley, and 2 tablespoons of finely chopped oregano to the bowl. Stir well to combine.

  4. Finish with Oil: Gradually whisk in 3/4 cup of extra-virgin olive oil using a fork. This helps to create a well-emulsified sauce.

  5. Adjust Seasoning: Taste and add more salt if needed.


Let sit overnight, it gets better with age

Can be used as a marinade or sauce

  • Author: Lucas Krammes
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