May 26, 2017

Makes 1 cup


  • 1 large bunch Italian parsley, washed, dried and large stems removed (about 1 1/2 cups loosely packed)
  • 2 sprigs fresh oregano or marjoram (about 20 leaves(
  • 3-4 large cloves garlic, peeled and minced
  • Juice of 1 lemon or 2 tablespoons white wine vinegar
  • Zested rind of one lemon
  • 1/2-2/3 c olive oil
  • salt and pepper
  • 1 tbsp red pepper flakes (Aleppo pepper recommended)


  1. Place parsley, oregano and minced garlic in the bowl of a food processor fitted with a metal blade. Pulse several times, scrape down the sides and pulse again until the herbs are minced fine. Stop well before herbs are pureed (this can also be done by hand with sharp knife and cutting board).
  2. Scrape the herb mixture into a medium glass or stainless steel (nonreactive) bowl. Add lemon juice and rind, olive oil, salt, and peppers. Mix well. Taste and adjust seasoning. Add enough oil to make a thick sauce like pasta.
  3. Note: this versatile traditional condiment has many variations. One can substitute some of the parsley for cilantro; use lime instead of lemon; vinegar in addition to or instead of lemon; add more or less or different hot peppers. Just don’t leave out the garlic!
  4. Use chimichurri to marinate chicken or beef for an hour or two before cooking. Brush again on grilled or broiled meat after cooking and serve extra chimichurri on the side. When cooking fish or vegetables, use to baste during cooking and as a sauce on the table.
  5. Freeze in small containers, well sealed, with a thin layer of olive oil on top to prevent browning.

From Anna Herman,