This vibrant chimichurri brings fresh, bold flavor to any dish with just a few simple ingredients. The combination of cilantro and parsley creates a bright, herbaceous base that’s balanced by garlic and tangy vinegar.
Ready in minutes, this sauce elevates grilled meats, roasted vegetables, or even crusty bread. Its no-cook preparation preserves the freshness of every ingredient, delivering a zesty punch with every bite.
Ingredients for Chimichurri Sauce Recipe with Cilantro and Parsley
Nine ingredients deliver that bright, herbaceous zing with no cooking required.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Cilantro Leaves 🌿 | 1 cup | Packed, stems removed |
| Fresh Flat-Leaf Parsley Leaves 🌿 | 1 cup | Packed, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Red Wine Vinegar 🍷 | ¼ cup | Good quality preferred |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High quality, fruity |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Shallot 🧅 | 1 whole | Finely minced |
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The herbs are non-negotiable for authentic chimichurri. Fresh cilantro and flat-leaf parsley from Whole Foods or a farmers market offer the most vibrant flavor—avoid the pre-chopped kind in tubes, which loses potency quickly. Look for bright green, perky leaves without yellowing. The olive oil should be high-quality extra-virgin, as its flavor comes through prominently in this no-cook sauce.
Out of red wine vinegar? Apple cider or white wine vinegar works in a pinch. No cilantro? Double the parsley (though the flavor profile changes). For a milder garlic kick, reduce to 2 cloves. Shallots can be swapped for red onion at half the quantity. The red pepper flakes are flexible—omit entirely for a mild version or double for extra heat.
This stays fresh for 3-4 days in the fridge, though it’s best the day it’s made. Store in a sealed jar with a thin layer of olive oil on top to preserve color. Freezes beautifully for 2-3 months in ice cube trays for easy portioning.
Why You’ll Love This Recipe
- No Chopping Fatigue: I just pulse the cilantro, parsley, and garlic in the food processor—no tedious knife work.
- Zingy Freshness: That first hit of red wine vinegar and olive oil with the herbs is ridiculously bright.
- Dinner’s Sidekick: I drizzle it on grilled chicken one night, then toss it with roasted veggies the next.
- Fridge Lifesaver: Honestly, it keeps for a week, so I always have a flavor boost ready.
Step-by-Step Instructions for Chimichurri Sauce With Cilantro and Parsley
This method ensures vibrant, balanced flavors with proper texture and acidity.
Step 1: Prepare the Aromatics Base
Finely mince the 1 whole Shallot and 4 cloves Garlic Cloves until you achieve a near-paste consistency. I recommend using a chef’s knife for precision—avoid food processors which can release too much liquid from the shallot and create a watery base.
Place the minced aromatics in a medium bowl. The fine mince ensures even distribution throughout the sauce and prevents overwhelming bites of raw garlic or shallot. This foundation layer provides the pungent backbone that balances the bright herbs.
Step 2: Process the Fresh Herbs
Pack the 1 cup Fresh Cilantro Leaves and 1 cup Fresh Flat-Leaf Parsley Leaves into a measuring cup to ensure accuracy. Remove any thick stems that might create bitter notes or textural inconsistencies in the finished product.
Finely chop the herbs by hand or pulse in a food processor until uniformly minced but not puréed. You want visible flecks of green throughout the sauce for both texture and visual appeal. The equal parts cilantro and parsley create the signature herb-forward profile that defines this condiment.
Step 3: Emulsify the Liquid Components
In the bowl with the aromatics, combine the chopped herbs, 0.25 cup Red Wine Vinegar, 0.5 tsp Red Pepper Flakes, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. The vinegar’s acidity will begin to macerate the shallot and garlic, mellowing their sharpness.
Slowly drizzle in the 0.75 cup Extra-Virgin Olive Oil while whisking constantly to create a temporary emulsion. This technique ensures the oil and vinegar combine smoothly rather than separating. The high-quality olive oil provides the luxurious mouthfeel characteristic of authentic preparations.
Step 4: Rest and Marry the Flavors
Cover the bowl and let the mixture rest at room temperature for at least 30 minutes. This resting period allows the flavors to meld and the herbs to infuse the oil completely. You’ll notice the colors deepen as the ingredients interact.
Taste and adjust seasoning if needed—though the initial measurements should provide perfect balance. The red pepper flakes will develop their heat gradually during this rest, so resist adding more until the full 30 minutes have passed. Serve at room temperature for optimal flavor expression.
Pro Tips For Making Chimichurri Sauce Recipe With Cilantro And Parsley
- Hand Chop Herbs: Pulse in a food processor if you must, but hand-chopping the cilantro and parsley gives the best texture—fine enough to blend with the oil but still with a little bite. I learned this the hard way after ending up with a sad, mushy green paste.
- Soften the Garlic: Raw garlic can overpower the fresh herbs, so mince it fine and let it sit in the vinegar for 10 minutes before mixing everything together. It mellows out just enough to let the cilantro and parsley shine.
- Skip the Stems: Those woody parsley stems and thick cilantro stems don’t blend well and can make your sauce bitter. Pick the leaves only—yes, it takes a few extra minutes, but it’s worth it.
- Rest Before Serving: Let the chimichurri sit for at least 30 minutes at room temperature before using. Sounds weird, but it works: the flavors meld together and the oil infuses with all that herby goodness.
Regional Styles of chimichurri sauce recipe with cilantro and parsley
Argentinian Style 🍃
The birthplace of chimichurri, Argentina keeps it simple and vibrant. This version leans heavily on fresh parsley and cilantro, finely chopped and mixed with garlic, red wine vinegar, olive oil, and red pepper flakes. It’s bright, tangy, and slightly spicy, often served with grilled asado (beef ribs) or chorizo. The sauce is left coarse for texture and typically rests for at least 30 minutes to let the flavors meld.
Uruguayan Style 🌶️
Just across the Río de la Plata, Uruguayan chimichurri is similar but often includes oregano and a touch of cumin for depth. The herbs are still the stars, but some versions add a splash of lemon juice for extra brightness. It’s a staple alongside grilled lamb or chivito sandwiches, and like its Argentinian cousin, it’s best made fresh.
Brazilian Style (Chimichurri Verde) 🌿
In Brazil, chimichurri verde takes on a slightly different twist. While it still features parsley and cilantro, it often incorporates green onions, lime juice, and sometimes mint. The result is a zesty, herby sauce that pairs beautifully with grilled meats, especially picanha. Brazilian chimichurri is usually blended for a smoother consistency.
Mexican-Inspired Style 🌎
A modern take, this version keeps the cilantro and parsley base but adds Mexican flavors like jalapeños, lime zest, and a hint of cumin or smoked paprika. It’s a fantastic companion to tacos, grilled chicken, or even seafood. The heat level can be adjusted to taste, making it a versatile sauce for bold, spicy dishes.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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