Texas Chimichurri

Chimichurri. It’s my favorite condiment for so many reasons!

First, it’s easy to make, light and fresh, and goes with anything. Second, it adds a vibrant green color to your plate. Third, it’s gluten, grain, nut and dairy free, as well as paleo, low carb, vegan, sugar free, and raw! What’s more, the main ingredient — parsley — is a superfood, chock full of vitamins and antioxidants.

So what is chimichurri exactly? Chimichurri is a popular Argentinean condiment, typically made with fresh parsley, oregano, garlic, olive oil, and vinegar.  I give my version of the traditional Argentinean topping a Texas twist with the addition of cilantro, but if you hate cilantro or don’t have any on hand, just double up the parsley and you’ll be fine.

Although chimichurri is traditionally served with steaks, trust me, it goes with anything! Lately we’ve served it alongside shrimp, steak, salmon or chicken. It’s also delicious as an appetizer dip with plantain chips. I bet it would be delightful on roasted veggies, too!

Texas Chimichurri


1 cup parsley, big stems removed

1 cup cilantro, big stems removed

1 large clove garlic

1 Tablespoon white balsamic vinegar

½ cup extra virgin olive oil

Pinch of red pepper flakes, optional

Salt and pepper, to taste


  1. Place all ingredients in the bowl of a mini-food processor. Process until finely chopped.
  2. Taste and add additional vinegar or salt, if needed. Let sit for 30 minutes before serving.

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours