• 10 mins total
  • 10 mins prep
  • serves 6 people

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Chimichurri.  Last year, after years of talking about it, I decided to start a small vegetable garden. I had one long ago and always loved the fresh daily picking. The Arizona weather is not as mild as it is in Northern California thus a learning experience came into play. I am happy to report that all I planted last year came back, and all I have planted on my True Garden tower is growing beautifully.

As of today,  everything that I planted has been thriving and my herbs have been a source of inspiration for quite a few dishes. The recipe that I am sharing is one of them.

I took the inspiration from the chimichurri sauce and added my spin to it. Although chimichurri contains only two herbs, I added a couple more that I had on hand.

I was very light on the jalapeno as per personal choice. Do as you can handle the heat. I am very lightweight in that department, unfortunately.  Using a red hot pepper will give it a pleasing spark to your chimichurri.


  • Using all fresh herbs gives this dish a very savory robust flavor.
  • I used the food processor to chop all the herbs to save time. Of course, you can chop everything by hand.
  • Add a little oil to all the herbs if you are using the food processor.  Once you have them roughly chopped add the remaining olive oil and vinegar.
  • Use good red wine vinegar, I used French as a preference, as you need that natural bite in your salsa.
  • Same for olive oil. Always use your good oil for raw salsas, you will never regret it.

It goes well with…

Any chicken, fish, and steak. We prepared it and enjoyed it with all three and were in awe.

BBQ Marinate Chicken is a great dish to enjoy this easy Chimichurri recipe. However, Marinated Flat Iron Steak is another alternative.

Giangi's Kitchen Signature
Nutrition Facts
Easy Chimichurri
Amount Per Serving
Calories 253 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 589mg26%
Potassium 90mg3%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 764IU15%
Vitamin C 12mg15%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Chimichurri

  • 10 mins total
  • 10 mins prep
  • serves 6 people


Original recipe yields 6 servings

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  • 1 shallot
  • ¾ cup of parsley leaves
  • ¼ cup of cilantro leaves
  • ¼ cup fresh mint leaves
  • 1 teaspoon fresh oregano leaves
  • 2 garlic cloves, shell and hard end removed
  • 1 ½ teaspoon salt
  • 1 teaspoon black pepper
  • ¾ cup olive oil
  • ½ cup red wine vinegar
  • ½ jalapeno, seeds removed


  1. Add all the fresh herbs, jalapeno, salt, and pepper to a food processor and pulse until all the herbs are chopped. Add olive oil and vinegar and give it a couple more pulses.

  2. Serve over fish, steak or chicken. Store in refrigerator for up to 3 weeks.


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