Name: Cilantro parsley chimichurri sauce
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup finely chopped fresh flat-leaf parsley (55 grams); 1/4 cup finely chopped fresh cilantro leaves (15 grams); 2 garlic cloves, minced; 1 small shallot, minced (about 40 grams); 1 teaspoon ground cumin; 1 teaspoon paprika powder; 1/4 teaspoon salt; 1 teaspoon black pepper (About 15 half turns with the pepper grinder); 2 teaspoons lemon or lime juice; 1 teaspoon dried oregano; 1/2 cup extra virgin olive oil (plus 2 teaspoons)

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This 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, chicken, turkey burgers, chicken salads, roasted potatoes, plantain bowls, well, pretty much everything.

Cilantro parsley chimichurri sauce in a glass container.

This simple sauce comes together in 10 minutes with just a handful of ingredients. It's also a great way to use up some fresh herbs.

You only need a little bit of this spicy condiment to add an extra flavor boost to your favorite dishes. Let's make this green chimichurri.

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What is it?
Ingredients—notes
Recipe steps
Tips for best results
Storage
What to eat with parsley cilantro chimichurri sauce
More recipes using parsley or cilantro
📖 Recipe

What is it?

Chimichurri is a piquant sauce or marinade that originates 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 also adds much flavor to other simple dishes.
Depending on the region, there are many variations and different ways of making a flavorful authentic chimichurri recipe.
Today we're making a cilantro parsley chimichurri, our favorite homemade version.

Ingredients—notes

All you need is a few simple ingredients for a flavorful chimichurri sauce.

Lemon juice, olive oil, shallot, garlic, ground cumin, paprika powder, salt, black pepper, dried oregano, fresh cilantro, and parsley displayed on a table.

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 the sweet yet sharp taste of raw shallots 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 chimichurri sauce recipe.

Recipe steps

Find the printable recipe with measurements below in the recipe card.

Gather the fresh ingredients and seasoning. Finely chop the herbs, garlic, and shallot.

Fresh chopped cilantro, parsley, garlic, olive oil, spices, and lemon juice displayed on a table.

Place everything into a bowl and add the olive oil, lemon juice, and seasoning.

Olive oil added to a bowl containing fresh cilantro and parsley. — Add olive oil.

Fresh lemon juice added to a bowl containing fresh cilantro and parsley. — Add lemon juice.

Spices added to a bowl containing fresh cilantro and parsley. — Add seasoning.

Stir everything together until well combined.

A wooden spoon resting in a bowl containing chimichurri sauce. — Unlike a pesto sauce, this has more of a chunky texture.

Use it immediately, or store this great 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.

A wooden spoon lifted over a bowl with chimichurri sauce.

Note: A good chimichurri is supposed to have a bit of a chunky texture to let each of the individual ingredients shine.

Storage

In the fridge: It's best to use a mason jar with a lid or airtight container and store for up to 2 to 3 weeks.

In the freezer: 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.

What to eat with parsley cilantro chimichurri sauce

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 quinoa salads.
Drizzle some over bread or pizza bread.
Add some to buddha bowls or sweet plantain recipes.
Add some bright spiciness to grilled steak, burgers, chicken salads, or shredded chicken.
Drizzle some over shrimp, fish, or egg dishes.
Layer it on toast, sandwiches, veggie cakes, or biscuits.
Or use it as a marinade for vegetables.