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!
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.
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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.
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.
BROWSE ALL RECIPES HERE
- 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.
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