This 10-minute chimichurri sauce with fresh cilantro and flat-leaf parsley is one of our favorite ways to take other dishes to the next level.
Use it on grilled steak or to flavor Poached Chicken Meat, Stove Top Turkey Burgers, Gourmet burgers, this Healthy And Easy Chicken Salad, Jamaican Curry-Flavored Potatoes, or Plantain Bowls, well, pretty much everything.
This simple chimichurri recipe comes together with just a few ingredients and is a great way to use up fresh herbs.
It's a versatile sauce that's healthy and also vegan, gluten-free, and even Paleo and Keto-friendly.
You only need a bit of this spicy condiment to add a flavor boost to your favorite dishes. So let's make this green chimichurri marinade.
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What is it?
- Chimichurri is a piquant sauce or marinade originating from Latin America, mainly Argentina, Uruguay, and Paraguay.
- And is often used as a condiment to flavor meat dishes, especially steak.
- But it's one of those versatile sauces that adds much flavor to other simple dishes.
- Depending on the region, there are many variations and different ways of making a flavorful authentic chimichurri sauce recipe.
- Today we're making a cilantro parsley chimichurri, our favorite homemade version.
Ingredients & Notes
All you need is a few simple ingredients for flavorful chimichurri salsa.
See the recipe card for full information on ingredients and quantities.
Fresh cilantro: It's one of those refreshing green herbs that adds a citrusy touch.
Fresh parsley: This recipe uses flat-leaf parsley (Italian parsley). You'll appreciate the stronger flavor than its curly cousin.
Raw garlic: Use two large cloves of garlic.
Olive oil: Choose extra virgin olive oil for the best results, as it is a key ingredient.
Shallot: I love raw shallots' sweet yet sharp taste in this green sauce. Red onions can be a stand-in, especially if you love a more intense heat.
Lemon juice: You can also use lime juice.
Seasoning: I use a mixture of ground cumin, paprika powder, salt, black pepper, and dried oregano to season this easy cilantro parsley chimichurri sauce recipe.
Recipe Steps
Find the full printable recipe with measurements below in the recipe card.
Step One (Picture 1 above) - Chop the herbs, garlic, and shallot and place them in a bowl.
Step Two (Picture 2 above) - Add the olive oil to the chopped ingredients.
Step Three (Picture 3 above) - Then add the lemon juice.
Step Four (Picture 4 above) - Add all the seasoning.
Step Five (Picture 5 above) - Mix all ingredients thoroughly.
Step Six (Picture 6 above) - Stir in two more teaspoons of olive oil for a looser consistency. Use it immediately, or store this great cilantro parsley chimichurri sauce away for later.
Tips For Best Results
- Chop, don't pulse, or blend: chop the ingredients by hand. It's quick and easy, and you don't need to clean the bowl of a food processor.
- Let it sit at room temperature: You can make cilantro parsley chimichurri on the spot and use it immediately. However, it is best to allow everything to marinate so the flavors can come together (a few hours).
- Taste test: always check if you prefer adding more salt before use or a little more heat with paprika powder.
Note: A good chimichurri is supposed to have a bit of a chunky texture to let each of the individual ingredients shine.
What Does Chimichurri Sauce Go Well With?
This is an incredibly versatile sauce. Here are some of our favorite delicious ways to use it as a flavorful side:
- Spoon it into cooked rice, pasta, or zesty quinoa salad.
- Drizzle some over bread or thick-crust pizza bread.
- Add some to this plantain Buddha bowl or to flavor a microwaved sweet plantain.
- Add some bright spiciness to grilled steak, ground beef patties, leftover cast-iron roast chicken, or poached shredded chicken meat.
- Drizzle some over shrimp, fish, or egg dishes like these eggs and anchovies.
- Layer it on toast, sandwiches, savory veggie cakes with leeks, or gluten-free biscuits.
- Or use it as a marinade for vegetables like this roasted baby bok choy recipe.
Recipe FAQs
It's best to use a mason jar with a lid or airtight container and store it for 2 to 3 weeks.
Yes. I like to use an ice cube tray for longer storage (up to 2 to 3 months). Thaw it in the fridge overnight before use.
I usually let the sauce sit at room temperature overnight for the flavors to come together and intensify. But I would refrigerate after a day or 2.
More Recipes Using Parsley or Cilantro
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📖 Recipe
Cilantro parsley chimichurri sauce
Mariska RamondinoIngredients
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- ¼ teaspoon salt
- ¼ teaspoon fresly ground black pepper or more to taste
- 1 teaspoon dried oregano
- 1 cup finely chopped fresh flat-leaf parsley 55 grams
- ¼ cup finely chopped fresh cilantro leaves 15 grams
- 2 garlic cloves, minced
- 1 small shallot, minced about 40 grams
- ½ cup extra virgin olive oil plus 2 teaspoons
- 2 teaspoons lemon or lime juice
Instructions
- Combine the seasoning in a medium bowl and set aside.1 teaspoon ground cumin, 1 teaspoon paprika powder, ¼ teaspoon salt, ¼ teaspoon fresly ground black pepper, 1 teaspoon dried oregano
- Finely chop or mince parsley, cilantro, garlic and shallots by hand. Place in a serving bowl.1 cup finely chopped fresh flat-leaf parsley, ¼ cup finely chopped fresh cilantro leaves, 2 garlic cloves, minced, 1 small shallot, minced
- Stir in the ½ cup of olive oil.½ cup extra virgin olive oil
- Then stir in the lemon juice.2 teaspoons lemon or lime juice
- Sprinkle the top with the chimichurri seasoning.
- Stir everything together and add two more teaspoons of olive oil for a looser consistency.
- Taste test and add more salt or paprika powder, if preffered.
- Enjoy immediately. For best results, let the ingredients rest at room temperature for the flavors to blend (a few hours).
Notes
- Chop, don't pulse, or blend: chop the ingredients by hand. It's quick and easy, and you don't need to clean the bowl of a food processor.
- Let it sit at room temperature: You can make cilantro parsley chimichurri on the spot and use it immediately. However, it is best to allow everything to marinate so the flavors can come together (in a few hours or overnight).
- Taste test: always check if you prefer adding more salt before use or a little more heat with paprika powder.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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