Chimichurri | Naturally Ella

An herb-forward sauce and condiment that works wonderfully with roasted and grilled vegetables.


  • 1/4 cup finely minced parsley
  • 1/4 cup finely minced cilantro
  • 1 small shallot finely minced
  • 2 cloves garlic finely minced
  • 1 tablespoon finely minced fresh oregano
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sherry vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes


  • Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before serving.


Tips & Tricks:  This is one recipe I like to use stems and all for the parsley and cilantro. Everything is minced so fine that it works well.

If you don't feel like chopping, you could use a blender to make this sauce. However, the texture is not quite the same as it tends to emulsive.

I like to use Mexican oregano but I know it's not easy to find fresh (I grow it). If you have some, I would suggest using that instead of Mediterranean oregano.

Stock up: get the pantry ingredients you will need: herbs, vinegar, olive oil