Cilantro Parsley Chimichurri Sauce

5 from 2 votes

Refreshing and flavorful cilantro parsley chimichurri sauce perfect for grilled meats, fish, vegetables or as a condiment.

Prep Time10

Total Time10

Course: Side Dishes

Cuisine: Latin American inspired

Servings: to 10 servings, about 2 tablespoons per serving (one cup packed total)

Calories: 129kcal

Combine the seasoning in a medium bowl and set aside.
1 teaspoon ground cumin, 1 teaspoon paprika powder, ¼ teaspoon salt, ¼ teaspoon freshly 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 preferred.
Enjoy immediately. For best results, let the ingredients rest at room temperature for the flavors to blend (a few hours).

Storage tips:

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

In the freezer: I like to use an ice cube tray for extended storage (up to 2 to 3 months). Thaw it in the fridge overnight before use.

Expert tips:

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.