This Parsley Cilantro Chimichurri Sauce is a bright, fresh condiment that comes together in less than a minute. It combines equal amounts of lightly packed fresh cilantro and parsley with extra virgin olive oil, lemon juice, red wine vinegar, garlic, onion, oregano, and a little red pepper for heat. The result is a vibrant, herb-filled sauce with a balance of freshness, acidity, garlic, and gentle spice.
What makes this chimichurri especially convenient is how little preparation it requires. Instead of finely chopping all of the herbs and aromatics by hand, everything goes directly into a blender and is processed until finely chopped. The combination of lemon juice and red wine vinegar gives the sauce plenty of brightness, while the olive oil brings all of the flavors together. Freshly ground black pepper and red pepper flakes add another layer of seasoning without overpowering the herbs.
A high-speed blender is the most useful kitchen tool for this recipe because it makes quick work of the fresh parsley, cilantro, garlic, and onion. The entire sauce is blended for less than a minute, making this an especially handy recipe when you want a flavorful homemade condiment without a lot of chopping or cleanup.
Parsley cilantro chimichurri is a versatile sauce to keep in the refrigerator for meals throughout the week. Spoon it over grilled meats, chicken, fish, or vegetables, or use it anywhere you want a fresh, garlicky burst of flavor. With simple ingredients and virtually no cooking involved, this is an easy homemade sauce that can make an everyday meal feel much more special.
Try this sauce with Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.
Love chimichurri? Try these other amazing recipes:
- Chimchurri Chicken
- Hatch Chile Chimichurri
- Slowcooker Pot Roast with Chimichurri
- Skirt Steak with Chimichurri Sauce
- Gaucho Steaks with Chimichurri Vinaigrette
Parsley Cilantro Chimichurri Sauce
- Total Time: :10
Ingredients
- 1 cup cilantro lightly packed
- 1 cup parsley lightly packed
- 3/4 cup extra virgin olive oil
- 4 tbsp lemon juice
- 3 tbsp white onion chopped
- 5 cloves garlic
- 2.5 tbsp red wine vinegar
- 2 tsp oregano dried
- 2 tsp sea salt
- 1/2 tsp red pepper chili flakes
- 1/2 tsp black pepper freshly ground
Instructions
- Combine all ingredients in a blender and blend until finely chopped, about less than a minute.
- Serve and enjoy!
Notes
- This recipe will keep fresh in a glass container for about 1 to 2 weeks refrigerated. Because olive oil solidifies when cold, make sure to take out the chimichurri beforehand and let sit on the counter until it reaches room temperature, or you can run the container under warm water until it reaches a normal consistency.
- Prep Time: :10
- Category: Condiment
- Method: Combine
- Diet: Vegetarian