top of page

Chimichurri Sauce



  • 1/2 cup freshly chopped cilantro

  • 1/3 cup freshly chopped Italian parsley

  • 2 garlic cloves, minced

  • 1 shallot, roughly chopped

  • 1/2 cup Hongar Farms Pure Extra Virgin Olive Oil

  • 1/4 cup red wine vinegar

  • Juice from 1 lime, freshly squeezed

  • 2 tsp red pepper flakes

  • 2 tsp salt

  • 2 tsp pepper

Shop Hongar Farms Extra Virgin Olive Oil on Wholesome Good​

You may have tried chimichurri sauce at a restaurant served over a flank steak or fish, but you would be surprised at how easy it is to make at home! Not to mention it adds a delicious and healthy freshness to any meat and brightens up any meal. Here's how we do it:

If you have a food processor, the quickest way to make chimicurri sauce is to put all of the ingredients into the food processor and pulse a few times until all of the ingredients are finely minced and blended together well. 

If you are mixing up the ingredients the old fashioned way, be sure to chop the cilantro, parsley, garlic, and shallots very finely to avoid large pieces of any one ingredient. Then mix together all ingredients in a bowl. 

One of the best things about chimichurri is that it can be modified for specific flavors or dishes, or ingredients can be substituted if you're out of something. For example, for a more Tex-Mex style dish, you can go heavier on the cilantro or leave out the parsley completely. For white fish, try using equal amounts of parsley and cilantro and substituting the lime juice for lemon juice. The possibilities are endless (and delicious)!

bottom of page