Serve Parsley and Cilantro Chimichurri Sauce over grilled meats, rice or sop it up with a pillowy piece of bread. There’s no wrong way to enjoy it!
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, this Spicy Peruvian Green Sauce and this Authentic Restaurant Style Salsa pairs wonderfully with these Homemade Tortilla Chips.
WATCH ME MAKE THIS ON THE GRAM
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.
DO YOU PULSE OR HAND CHOP CHIMICHURRI?
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 AND 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 DO YOU USE CHIMICHURRI?
DRIZZLE IT OVER VEGETABLES: We absolutely love this over cauliflower, fresh tomatoes, roasted broccoli, Grilled Corn, or as a dip for carrots. Or take things up a notch and drizzle it over these Air Fryer Eggplant Fries.
JAZZ UP RICE OR GRAIN BOWLS: This is such a versatile condiment. Try it with these Mediterranean Breakfast Bowls, this Green Goddess Grain Bowl with Farro and Crispy Chicken, drizzle over Spanish Rice served with your favorite fiesta entree. This is a staple in my Peruvian Chimichurri Rice, and don’t skip my take on Low Carb Trader Joe’s Chimichurri Rice made with cauliflower! Personal note: You know you’re going to want to make these Pan Fried Chimichurri Rice Cakes too!
USE IT AS A SALAD DRESSING: I personally like to use it with my Sheet Pan Wedge Salads, this Fiesta Chopped Chicken Salad, and we absolutely love it drizzled over our Sirloin Fajita Lettuce Wraps.
LIVEN UP YOUR POTATOES: This lovely sauce and potatoes are seriously best friends. Try it with Potato Wedges, Roasted Fingerlings, these Air Fryer Smashed Potatoes, or swirled into Yukon Gold Mashed Potatoes.
SERVE WITH ROASTED OR GRILLED MEATS: This recipe seriously compliments anything you make in the oven or on the grill. From Whole Roasted Peruvian Chicken to Shawarma Chicken Skewers over Cauliflower Tabbouleh to Lomo Saltado with BBQ Tri Tip… this sauce pairs flawlessly well.
OTHER PROTEINS THIS GOES WELL WITH: Chimichurri + Eggs are a match made in heaven… try it with my Savory Oven Baked Eggs in Avocados, these Eggs in Spaghetti Squash Purgatory, and don’t get me started how well this pairs with my Plantain Chilaquiles with Fried Eggs. You’ll also be smitten pairing this with my Super Crispy Air Fryer Tofu Bites!
HOW DO YOU STORE LEFTOVER 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.
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- 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
- Place all ingredients in a food processor and pulse until desired consistency. Taste and adjust seasonings to your personal preferences, if needed.
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:
Love this recipe ! So delicious it’s perfect
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/