Can I reduce the oil?

Absolutely. Start with ½ cup and add more gradually if you prefer a thinner consistency.

Is this meant to be a marinade or a sauce?

Traditionally, it’s a sauce served over cooked meat. But it works beautifully as a marinade too.

How long does it last?

Stored in an airtight container in the refrigerator, it keeps for up to 2 weeks.

Can I make it less spicy?

Yes! Cut the red pepper flakes in half. You’ll still get warmth without overwhelming heat.

You can. Replace it with extra parsley for a more traditional flavor.

Why does mine thicken in the fridge?

Cold temperatures firm up the oil. Let it sit at room temp for 10–15 minutes and whisk before serving.

Best Ever Chimichurri Recipe: 10-Min Bold Magic

Name: Best Ever Chimichurri Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Brazilian-Inspired / Argentinian-Inspired
Ingredients: 2 tablespoons roughly chopped fresh garlic (about 6 cloves, adjust to taste); ½ cup fresh parsley leaves (Italian flat-leaf preferred); ¼ cup fresh cilantro leaves (or substitute with more parsley); ½ to 1 cup high-quality olive oil or avocado oil (see notes); ¼ cup fresh lemon juice (about 2 large lemons); 1 tablespoon dried oregano; ½ to 1 tablespoon crushed red pepper flakes (adjust to taste); ½ tablespoon table salt (plus more to taste)

Description

This Best Ever Chimichurri Recipe is a bold, vibrant garlic herb sauce inspired by Texas de Brazil. Ready in just 10 minutes, it’s fresh, zesty, and perfect for steak, chicken, seafood, vegetables, or as a flavorful marinade. Naturally paleo, Whole30, keto, low carb, and vegan.

Ingredients

Scale

2 tablespoons roughly chopped fresh garlic (about 6 cloves, adjust to taste)
½ cup fresh parsley leaves (Italian flat-leaf preferred)
¼ cup fresh cilantro leaves (or substitute with more parsley)
½ to 1 cup high-quality olive oil or avocado oil (see notes)
¼ cup fresh lemon juice (about 2 large lemons)
1 tablespoon dried oregano
½ to 1 tablespoon crushed red pepper flakes (adjust to taste)
½ tablespoon table salt (plus more to taste)

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Instructions

Add garlic to a food processor and pulse until finely minced.
Add parsley and cilantro. Pulse until herbs are evenly chopped, scraping down sides as needed.
Add olive oil (start with ½ cup for thicker sauce), lemon juice, oregano, red pepper flakes, and salt.
Pulse briefly until combined. Do not over-process — the sauce should remain loose and textured.
Taste and adjust salt, garlic, lemon, or heat as desired.
Serve immediately or refrigerate in an airtight container for up to 2 weeks. Stir or shake before using.

Notes

For a thicker sauce, use ½ cup oil. For a looser marinade-style chimichurri, use up to 1 cup.

Letting the sauce rest overnight enhances flavor and slightly thickens texture.

Italian flat-leaf parsley provides stronger flavor than curly parsley.

Reduce red pepper flakes for milder heat.

If sauce thickens in the fridge, allow to sit at room temperature before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Sauce / Condiment
Method: No-Cook / Food Processor
Cuisine: Brazilian-Inspired / Argentinian-Inspired

Nutrition

Serving Size: 2 tablespoons
Calories: 135
Sugar: 0.2 g
Sodium: 228 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0.4 g
Protein: 0.2 g
Cholesterol: 0 mg