Simply Delicious Chimichurri

  • Author: Charlotte Smythe
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 to 4


A delicious elixir whether you are marinating or serving it fresh on top of roasted vegetables or seared meat.


  • 1/2 cup Italian parsley
  • 1/2 cup cilantro
  • 1 shallot
  • 2 garlic cloves
  • 1 red Serrano pepper
  • 2 tbsp. lemon juice
  • 1/2 cup avocado oil
  • 1 tsp Himalayan pink 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 avocado 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 avocado oil and freeze until solid. Now, transfer to a ziplock bag or a freezer friendly container and return to freezer. Enjoy as needed.