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Big-Batch Freezer-Friendly Chimichurri

Course dressing
Keyword chimmichurri, cilantro, condiment, freezer friendly, meal prep, parsley, sauce
Prep Time 10 minutes
Servings 5


  • 2 bunches fresh parsley
  • 1 bunch fresh cilantro
  • 8 cloves garlic
  • 2 lemons, juiced
  • 2 tbsp dried oregano
  • 1 tsp chili flakes
  • 1 tsp salt
  • 1/4 cup white vinegar
  • 2/3 cup olive oil, plus more for storing *pour a thin layer over the chimmichurri in each jar to prevent oxidation.


  1. Wash parsley and cilantro and remove leaves from the stems.

  2. Place leaves in the food processor and add remaining ingredients.

  3. Blend until desired consistency is achieved, adding more oil as needed.

  4. Divide into 5 x 125ml mason jars, pouring a layer of olive oil on top before sealing.

  5. Freeze for up to one year.