All it takes is a few quick pulses in the food processor to make this fresh-herb-packed, tangy-garlicky sauce that’s delish spooned over chicken (like this One-Skillet Chicken + Mashed Potatoes dinner) or steak.

As seen on our YouTube series "So Basic" (watch the full episode above).

"So Basic" puts a trendy twist on your favorite dishes with our culinary producer and resident cookie man Grant Melton. Learn how to make everything from fried chicken to chocolate cake—but better—with Grant’s pro tips and tricks, by subscribing here.

MORE CHIMICHURRI RECIPES:

Chimichurri Meatballs with Garlic Green Beans, Herby Yogurt, and Red Quinoa

Green Apple Chimichurri

Jacques Pepin’s Grilled Chicken Tenders with Chimichurri

Garlicky Spatchcock Chicken with Parsley Chimichurri

Mint Chimichurri

Chimichurri Burgers

Grilled Chimichurri Dinosaur Ribs

Ingredients
  • 1 cup parsley
  • 1 cup cilantro, or mint (or a combination of both)
  • 1 small shallot, roughly chopped
  • 2 cloves garlic, grated
  • 1/3 cup red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • Pinch red pepper flakes
  • 1 serrano chile, thinly sliced
  • 2/3 cup olive oil
Yield
Serves: 2 cups
Preparation

In the bowl of a food processor, combine the parsley, cilantro, shallot, garlic, shallot, red wine vinegar, salt, oregano and red pepper flakes. Pulse until finely chopped. Scrape into a serving bowl and mix in the serrano chile. Then top with the olive oil. Just before serving, stir to combine the oil.