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South American Parsley and Cilantro Chimichurri

January 30, 2021 By Jessica 2 Comments

Serve Parsley and Cilantro Chimichurri over grilled meats, rice or sop it up with a pillowy piece of bread. There’s no wrong way to enjoy it!

Cilantro Chimichurri

Ya’ll know me, the more sauces I have at my exposure… the better. Are you a saucy fan as well? Make sure to check out my Roasted Red Pepper Sauce with Basil, Spicy Peruvian Green Sauce and Authentic Restaurant Style Salsa. 

WATCH ME MAKE THIS ON INSTAGRAM REELS & TikTok

Cilantro Chimichurri

INGREDIENTS FOR PARSLEY AND CILANTRO CHIMICHURRI:

Per the usual, this can vary by what you have on hand. Today’s recipe includes two types of herbs, but if you only have one of the herbs, that’s ok too! Just double it up to substitute the one you don’t have. 

  • Italian Parsley
  • Cilantro
  • Garlic 
  • Chili Flakes
  • Dried Oregano 
  • Olive Oil
  • Red Wine Vinegar
  • Salt + Pepper

Make sure to only process the leaves of the Italian parsley, as the stems are a little bitter. The entire cilantro plant is edible, so go ahead and throw it all into the food processor. 

Cilantro Chimichurri

TO PULSE OR CHOP?

This really depends on your personal preference. Traditionally, chimichurri is a bit chunky and that’s how I grew up enjoying it. To save time, I like to pulse mine in the food processor. However, if you want to finely chop up all ingredients by hand… that works too! 

WHATS THE DIFFERENCE BETWEEN CHIMICHURRI & PESTO?

While both sauces use green herbs as a main component, pesto is traditionally made with basil and chimichurri is made with parsley and/or cilantro. Chimichurri is more acidic than pesto, as it adds a zap of red wine vinegar to the mix.

I love playing around with different pesto recipes… so make sure to give my Oregano, Pistachio and Almond versions a try!

HOW TO USE CHIMICHURRI:

Once mixed together, chimichurri should be kept in a sealed container in the refrigerator. It can be stored for up to a week, though it never lasts that long. 

DRIZZLE IT OVER VEGETABLES: Take things up a notch the next time you make Air Fryer Eggplant Fries or Sheet Pan Wedge Salads. It even tastes great over these Mediterranean Breakfast Bowls.

LIVEN UP YOUR POTATOES: This lovely sauce and potatoes are seriously best friends. Try it with Potato Wedges, Roasted Fingerlings or swirled into Yukon Gold Mashed Potatoes.

SERVE WITH GRILLED MEATS: This recipe seriously compliments anything you make on the grill. From Shawarma Chicken Skewers over Cauliflower Tabbouleh to Lomo Saltado with BBQ Tri Tip… this sauce pairs flawlessly well.   

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Cilantro Chimichurri

5.0 from 1 reviews
South American Parsley and Cilantro Chimichurri
 
Print
Prep time
10 mins
Total time
10 mins
 
Serve Parsley and Cilantro Chimichurri over grilled meats, rice or sop it up with a pillowy piece of bread. There's no wrong way to enjoy it!
Serves: about 1 cup
Ingredients
  • ¾ cup Parsley Leaves
  • ½ cup Cilantro
  • 4 Garlic Cloves
  • 1 tsp. Red Chili Flakes
  • 1 tsp. Dried Oregano
  • ⅓ cup Extra Virgin Olive Oil
  • 2 Tbsp. Red Wne Vinegar
  • 1 tsp. Kosher Salt, or more to taste
  • ½ tsp. Black Pepper, or more to taste
Instructions
  1. Place all ingredients in a food processor and pulse until desired consistency. Taste and adjust seasonings to your personal preferences, if needed.
3.5.3251
 

NOTES ON THIS RECIPE:

  • I like to place mine in the refrigerator for at least 20 minutes to let the flavors marry together. The longer it sits, the stronger the sauce will taste. This isn’t mandatory, as it tastes delicious right out of the food processor as well… just something I personally do. 
  • If I have them on hand, sometimes I’ll substitute the red chili flakes for fresh red jalapeño peppers. Both ways are super yummy. Just make sure to scrape out the seeds if you’re sensitive to heat. 
  • Lemon or lime juice is a great substitute if you don’t have red wine vinegar in your pantry. 

PIN THIS FOR LATER:


Cilantro Chimichurri

Filed Under: Appetizers & Sides, Dairy Free, Keto & Low Carb, Sauces & Dressings, Vegetarian

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Comments

  1. Zaida

    August 14, 2024 at 5:19 pm

    Love this recipe ! So delicious it’s perfect

    Reply
    • Jessica

      August 15, 2024 at 3:31 pm

      Yay! Thank you for stopping by and trying one of our recipes! If you love this, you gotta try my Chimichurri Rice and Chimichurri Rice Cakes! Blog posts / links: https://sliceofjess.com/how-to-make-chimichurri-peruvian-rice/

      Reply

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