- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1/3 cup minced shallot
- 1/3 cup minced fresh parsley
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- Salt and ground black pepper to taste
- Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.