This Mediterranean chimichurri is smooth and ready in minutes with just a blender. Bright and herb-forward, it pairs beautifully with beef, chicken, lamb, seafood, and eggs.
I love keeping jars of flavorful sauces in the fridge — they instantly elevate simple meals. A versatile sauce on hand can be used to marinate meats, spooned over eggs, dressed into salads, poured over casseroles, or used however your meal plan needs a flavor boost. I rotate several favorites at home, and this Mediterranean chimichurri has quickly become one I reach for often.
This recipe highlights good olive oil and bright, fresh herbs for a chimichurri with a Mediterranean twist. It blends up silky smooth and stores well. If you don’t expect to use the full batch within a few days, freeze it in an ice cube tray and pop out portions as needed — a single cube thaws quickly and is perfect for one meal.
Mediterranean Chimichurri
Ingredients
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 cup fresh cilantro stems and leaves
- 1/2 cup fresh flat-leaf parsley stems and leaves
- 4 garlic cloves minced
- 1 tablespoon fresh oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
Instructions
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Place all ingredients in a blender and blend until smooth.
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Serve as a condiment with beef, chicken, or seafood, or spoon over eggs.
Recipe Notes
Nutrition
Additional Info
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