Simple and Delicious Chimichurri

Before we get to this bomb ass chimichurri. We need to talk about Game of Thrones. So I am recovering. I don’t know why they continue to do this shit to me! Viserion is dead. Cersei’s ass is planning something I know won’t end well. Last but not least, I am going to need SOMEONE to get Little finger out of my face PERIOD!

I mean I just want one minute to ask those writers WHY WHY is little finger still in my face? That’s all! Yea, I know all the technical reasons and blah blah. But, I don’t care! I just don’t need any more scenes with him buzzing in Sansa’s ear like a damn fly.

However, I am grateful for something that distracts me from all the other crap that is going on in the world.



Well, ok now that I’ve gotten that out-of-the-way. Let’s talk about this Chimichurri Sauce! Nice transition huh? After having chimichurri sauce for the first time about a year ago. I absolutely loved it! It is absolutely fresh, simple, delicious and versatile. It adds a burst of flavor to any dish.

I have always enjoyed chimichurri that is on the chunkier side. Also, there is something so therapeutic about slicing, dicing, and chopping all the ingredients. But, you can use a food processor for a finer consistency. I enjoy serving it over meatballs, braised meats, roasted chicken, steak or tossing with roasted vegetables.

Let’s get cooking

Let’s get cooking

Simple and Delicious Chimichurri

A delicious elixir whether you are marinating or serving it fresh on top of roasted vegetables or seared meat.
A delicious elixir whether you are marinating or serving it fresh on top of roasted vegetables or seared meat.
Prep Time:10 mins
Total Time:10 mins
Yields:6 Serves


  • 1/2
    cup Italian parsley
  • 1/2
    cup cilantro
  • 1
  • 2
    garlic cloves
  • 1
    red Serrano pepper
  • 2
    tbsp. lemon juice
  • 1/2
    cup olive oil
  • 1
    tsp sea salt
  • 1/2
    tsp crushed red pepper flakes


  1. Start off by washing and drying the cilantro and parsley leaves.
  2. Now, finely mince/chop the parsley, cilantro, Serrano pepper, shallot, and garlic and transfer them to a mixing bowl.
  3. Then, add in fresh lemon juice.
  4. Now, add the olive oil, salt, and pepper flakes
  5. Whisk all of the contents of the bowl until they are well combined.
  6. Lastly, Taste and adjust seasoning if necessary.
  7. Enjoy!


  • If you are not a fan of a chunky chimichurri sauce, you can add the parsley, cilantro, garlic, and shallot to a food processor and pulse until fine. Then, stir in the rest of the ingredients and enjoy.
  • Any extra chimichurri left over? Pour it into an ice cube tray, top with a little more olive oil and freeze until solid. Now, transfer to a ziplock bag or a freezer friendly container and return to freezer. Enjoy as needed.

Nutrition Facts

Serves 6
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What do you think of this recipe?

Looks delicious! Can’t wait to try!! And if they don’t kill littlefinger this season I will!

hahaha YAS!! I am so sick of him! I mean he has got to go!
please let me know how it goes when you do try the recipe. Thanks doll