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A family favorite, this Easy Cilantro & Parsley Chimichurri Sauce Recipe is as easy to make as it is delicious. You don’t have to wait to have a steak dinner to get it. With a few fresh ingredients and a food processor or blender, you can make scrumptious chimichurri at home. In this post, I share an easy recipe, but also give tips on dishes to serve this sauce with.
I should start by saying, I love chimichurri sauce.
There was a restaurant in Center City Philadelphia, called Chifa’s, that my husband and I used to visit religiously. Chifa’s had an amazing side dish of Yuca fries served over a spoonful of chimichurri. The fresh flavor of cilantro and parsley combined with the spices and vinegar were the perfect dipping sauce.
Later, I realized that chimichurri could go on everything so I decided to make it at home.
What is chimichurri sauce?
Chimichurri sauce is an uncooked condiment and marinade that started in Argentina. People often use it on meats, like steak or chicken. Don’t feel like you have to limit it to meat! Its refreshing flavor can pair well with many different foods.
Chimichurri sauce has a tangy, refreshing taste with a bit of spice. It is often available at restaurants that serve Argentina inspired foods. But you can easily make the sauce at home if you have a food processor or blender.
Ingredients in Chimichurri Sauce
Chimichurri sauce is a light and refreshing tasting sauce that uses simple, fresh ingredients, combined with some dried spices. It has a green hue due to the parsley and cilantro that go into it. It also has a bit of a kick with fresh garlic, red pepper flakes, and black pepper.
In addition to those main ingredients, you will also need:
Most of the ingredients, you probably already have on hand. You’ll likely only need to pick up cilantro and parsley at the grocery store if you plan on making chimichurri sauce.
How to make chimichurri sauce with cilantro and parsley
Chimichurri sauce is very easy to make. You don’t even need to cook it.
Instead, gather all your ingredients together. Start by adding the shallots and peeled garlic to a food processor or blender. Pulse them a few times to break them up a bit.
When the garlic and shallots are minced, add the rest of the ingredients and pulse until it is combined. The cilantro and parsley should look like small pieces or chunks when the sauce is ready.
You can then spoon your chimichurri sauce into a glass jar and store it in the refrigerator. You can serve the chimichurri sauce right away, but I would recommend letting the ingredients sit together for at least 30 minutes to let the flavors combine.
Ways to use chimichurri sauce
Chimichurri sauce is often used as a topping for steaks, such as my marinated New York Strip Steak recipe. And though this is definitely a delicious way to use this sauce, it is not the only application.
Marinated Boneless New York Strip Steak Recipe
Get this recipe
Besides steak, it makes a perfect condiment for things like turnip or crispy jicama fries, eggs, fish and seafood.
What to serve chimichurri sauce with
If you are looking for some great ideas of what to serve chimichurri sauce with, here are some of my favorite pairings:
Easy Beef Top Sirloin Steak recipe with Ranch Dressing Mix
Get this recipe
Quick Seared Scallops (Keto, Whole30, Paleo)
Get this recipe
Easy Cast Iron Whole30 Shrimp
Get this recipe
Don’t be afraid to experiment a bit either! It’s easy to spruce up chicken breasts. Or if you have trouble getting your kids to eat their vegetables, chimichurri sauce can add some great flavor that might help encourage them to eat them up!
Ingredients
- 1 cup parsley
- 1/2 cup Cilantro
- 5-6 garlic cloves
- 1 shallot
- 2 tsp Salt-Free Italian Seasoning or dried oregano
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon sea salt
- 1/4 tsp cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
Instructions
- Add the shallots and garlic cloves to a blender or food processor.
- Pulse them 2 - 3 times. This will chop them down a bit.
- Add the remaining ingredients to the blender or food processor. Pulse or blend until the parsley and cilantro look like small bits.
- Add the ingredients to a glass jar and store in the refrigerator
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