Chimichurri with Cilantro

A bowl of cilantro chimichurri between two grain bowls with black beans, steak, and quinoa.

This cilantro chimichurri sauce with parsley is an incredibly flavorful condiment or marinade for everything from grilled meat to veggies. Add it to a bowl, drizzle it over tacos, or use it as a delicious dressing!

4.98 from 34 votes

Print Pin

Course: Condiment, Sauce

Cuisine: Argentinian

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: servings

Calories: 125kcal

Equipment

Cutting Board
Kitchen Knife
Food Processor, Mini Food Processor, or Immersion Blender (Optional)

Ingredients

1 cup flat-leaf parsley packed
½ cup cilantro leaves and tender stems, packed
2-3 cloves garlic minced
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon red pepper flakes or to taste
kosher salt and black pepper to taste

Instructions

Blender, Food Processor, or Immersion Blender

Mince the garlic and roughly chop the herbs. In a food processor or blender, combine all of the ingredients. If using an immersion blender, add all of the ingredients to a glass jar.
Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified.
Taste the chimichurri for seasoning. Add more salt if needed.
Let it sit to allow the flavors to meld or serve right away.

By Hand

For a more rustic tecture texture, peel and finely mince the garlic, finely chop the herbs, then combine all of the ingredients in a bowl. Whisk until the olive oil and red wine vinegar are emulsified.
Taste the chimichurri for seasoning. Add more salt if needed.
Let it sit to allow the flavors to meld or serve right away.

Notes

General

For a more traditional chimichurri, you can swap the cilantro for more parsley.

Storage & Reheating

Fridge: Leftover chimichurri can be stored in an airtight container in the fridge. It will last for about 2 weeks.
Freezer: You can freeze this sauce. I like to add the chimichurri to ice cube trays, freeze, then transfer to a freezer-safe bag for storage. Use within 3 months.
Reheating: There is no need to reheat this sauce. However, if you'd like to remove some of the chill, let it sit on the counter until it comes to room temperature, about 30 minutes.

Nutrition