Simple Chimichurri

Makes: 1 pint
Prep Time: 15 minutes

February 2, 2017  •  By Seamus Mullen

This simple chimichurri recipe is the perfect canvas for improvisation, which is why it's one of my favorites.

Chimichurri is a traditional Argentine accompaniment for grilled steaks. I love to riff on the classic version and add cherries, or preserved lemons, or pine nuts to create an herby, punchy and vibrant green sauce. This goes beautifully with everything from grilled chops and fish, to roasted vegetables to fried eggs.


  • 1 bunch cilantro

  • 1 bunch basil

  • 1 bunch parsley

  • 1 garlic clove

  • 1 teaspoon red pepper flakes

  • Zest and juice 1 lemon

  • 1 tablespoon apple cider vinegar

  • 2 cups olive oil

  • 1/2 cup pine nuts, toasted

  • Sea salt and black pepper


Pulse the cilantro, basil, parsley, garlic, red pepper, lemon zest and juice, vinegar, and oil in a blender or food processor until the herbs are coarsely chopped but not pureed. Transfer to a bowl and fold in the pine nuts. Season to taste with salt and pepper.