Step 1

Combine parsley, cilantro, garlic, oregano, onions, salt, pepper, and vinegar in a food processor.

Step 2

Make sure that you pulse the food processor. You want the herbs to be finely chopped but not so much so that they become mush and liquid. I typically pulse my food processor about three times. However, if you want your Chimichurri to be liquid-y then feel free to pulse away!

Step 3

Afterwards, transfer to a bowl and zest ½ to a whole lemon. I love my Chimichurri sauce on the lemony side so I typically zest the whole lemon. Keep in mind, that this is my little twist to this recipe. Not all Chimichurri sauces call for lemon zest but I love the flavor dynamic that this add—plus nothing goes to waste in this kitchen!

Step 4

Now add the juice of 1 lemon and mix

Step 5

Lastly, mix in the olive oil and add any more salt and pepper you may want.

Step 6

You can serve immediately or chill before hand.