Chimi Churri

Primary -

• finely hand-chopped parsley, cilantro, garlic, with olive oil and salt
• variations
• spices - e.g. pepper
• other herbs - e.g. rosemary

Made @June 20, 2026

• 1.5 heads of garlic
• whole package of cilantro and parsley

Food Processor Variation

Use the food processor, but pulse in stages so it stays textured instead of turning into green paste.

1. Add garlic + salt first and pulse until finely minced.
2. Add parsley + cilantro, very dry, with stems trimmed. Pulse 5–10 short bursts.
3. Add any vinegar/lemon, chili, oregano, pepper and pulse 2–3 times.
4. Add olive oil last, preferably stirring it in by hand. Processing oil with the herbs can make it muddy and overly emulsified.

A few useful details:

• Dry the herbs well; water makes it loose and dull.
• Use the pulse button only, never let it run continuously.
• Scrape down once, then stop while pieces are still visibly distinct.
• Fill the bowl no more than about halfway; work in batches if needed.
• Parsley can handle more processing than cilantro, so you can add parsley first and cilantro a little later.
• Let it sit 20–30 minutes before judging salt and acidity.

For a chunky chimichurri, aim for pieces around 2–4 mm, not a sauce-like puree.