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homemade chimichurri

Homemade Chimichurri

  • Author: Glenda Embree
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups 1x


Units Scale
  • 1 large jalapeno, stem removed cut into chunks
  • 1 small red onion
  • 1 cup fresh parsley, loosely packed
  • 1 cup fresh cilantro, loosely packed
  • 1 tsp. minced garlic
  • 1 tsp. salt
  • 3/4 cup olive oil
  • 1 small lime, zest and juice


  1. Zest the lime into the smoothie cup or pitcher of your blender.
  2. Juice the lime into the same container.
  3. Add all the other ingredients and pulse or blend until everything is finely minced and fully incorporated.
  4. Store in small canning jars, or your other favorite containers, up to one week in the fridge.  (It won’t last that long, though, I bet!)


Use a high-speed blender, preferably one with a smoothie cup attachment.  This recipe makes a small batch so some over-sized blender pitchers might have trouble blending it.  Anything high-speed, like a BlendTec, a Vitamix or one like *my Ninja Blender/Food Processor/Smoothie system will be perfect.  You can try it in other blenders.  I just don’t have experience with it, so I’m not sure how easily it will work.

  • Prep Time: 5 minutes
  • Category: Condiments, Sauces
  • Cuisine: American Spanish