Chimichurri Sauce

Want to know one of the best ways to brighten up your meals? Use a ton of herbs or lemon! I love topping my steak, chicken, and salmon with this tangy, herby chimichurri sauce. In under 10 minutes, you’ll have a beautiful spread to add to your meal! This made about 4-6 servings for me, depending on how much you use. Also, this is best when consumed within 1-2 days of making.

If you end up making this recipe, feel free to a snap picture and tag #TWFeats— I love seeing your food photos!

Chimichurri Sauce

Prep Time 10 mins


  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/2 tbsp. dried organo
  • 1/2 diced red onion
  • 3 garlic cloves
  • 2 tbsp fresh lemon or lime juice
  • 2 tbsp red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Dash of crushed red pepper


  • Place everything into a food processor and process on low until well combined, similar to the consistency of salsa but a little smoother (don’t process until it’s completely blended though or you’ll have herb soup!)
  • Serve immediately or store in the fridge in a glass container for 1-2 days.

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