Chimichurri Sauce Recipe With Cilantro and Parsley: Vibrant Herb Blend for Grilled Meats

This vibrant herb sauce transforms grilled meats with its fresh, zesty flavor. A blend of cilantro, parsley, garlic, and red wine vinegar creates a bright, tangy condiment.

Ready in 10 minutes, it’s the perfect make-ahead sauce. Store in an airtight container in the fridge for up to a week.

Ingredients for Chimichurri Sauce Recipe with Cilantro and Parsley

Nine bold ingredients deliver that signature bright, herby punch for grilling.

The herbs are non-negotiable—fresh cilantro and flat-leaf parsley only (no curly parsley, it’s bitter). Whole Foods or a Latin market will have the best selection. Look for vibrant green, perky leaves with no wilting. The olive oil should be extra-virgin and fruity; California Olive Ranch or Bertolli are reliable. Red wine vinegar adds the tang—Colavita is a solid grocery store choice.

No cilantro? Use half the amount of fresh mint for a different but still bright flavor. Out of parsley? Fresh basil at equal volume works well. Swap red pepper flakes for a pinch of cayenne if you want more heat. The garlic can be reduced to 2 cloves for a milder bite. If avoiding salt, use a squeeze of lemon juice to brighten instead.

This keeps beautifully. Transfer to a jar, top with a thin layer of olive oil, and refrigerate for up to 1 week. For longer storage, freeze in ice cube trays for 6 months. The flavors meld and deepen over time.

Step-by-Step Instructions for Chimichurri Sauce With Cilantro and Parsley

This no-cook sauce comes together quickly with precise chopping and balancing of bold flavors.

Step 1: Finely Chop the Fresh Herbs

Place the 1 cup Fresh Cilantro Leaves and 1 cup Fresh Flat-Leaf Parsley Leaves on a cutting board. I like to keep them in separate piles initially to ensure even chopping. Using a chef’s knife, finely mince the herbs with a rocking motion until uniformly small but not puréed.

This step is crucial—finer pieces distribute more evenly in the sauce and release their essential oils better. Avoid using a food processor, which can make the mixture too watery. The leaves should be reduced to about ½ cup total once chopped.

Step 2: Mince the Garlic and Combine with Aromatics

Mince the 4 cloves Garlic Cloves as finely as possible. I prefer to crush them slightly with the flat of my knife first, then rock the blade over them to create a paste-like consistency. This ensures the garlic disperses evenly without overpowering any single bite.

In a medium bowl, combine the chopped herbs, minced garlic, 0.5 tsp Red Pepper Flakes, 0.5 tsp Kosher Salt, 0.25 tsp Freshly Ground Black Pepper, and 0.5 tsp Dried Oregano. Stir gently to integrate the dry ingredients without bruising the herbs.

Step 3: Add the Wet Ingredients and Balance

Pour in the 0.25 cup Red Wine Vinegar and stir to combine. The vinegar will immediately brighten the herbs and begin extracting their flavors. Let this mixture sit for 5 minutes to allow the salt to draw out some of the herbs’ moisture.

Add the 0.75 cup Extra-Virgin Olive Oil in a slow stream while stirring gently with a fork. This emulsifies the sauce slightly, creating a cohesive texture. The oil should pool slightly at the top—this is normal and adds richness.

Step 4: Rest and Adjust Seasoning

Let the chimichurri rest at room temperature for at least 15-20 minutes to allow the flavors to meld. This waiting period is essential—the garlic mellows, the herbs rehydrate slightly, and the vinegar’s sharpness softens.

Before serving, taste and adjust the seasoning. If it needs more brightness, add a splash more vinegar. If it’s too sharp, drizzle in a bit more olive oil. The sauce should be vibrant, herbaceous, and slightly tangy with a subtle heat from the red pepper flakes.

Dietary Considerations for This Dish

Vegan and Gluten-Free

This sauce is naturally vegan and gluten-free, making it perfect for plant-based diets. No dairy, eggs, or wheat are used, so it’s safe for most dietary restrictions. I love sharing it with friends who avoid animal products. 💪

Low-Carb Friendly

With only 3 grams of carbs per 2-tbsp serving, this fits perfectly into keto or low-carb lifestyles. The carbs come entirely from the herbs and vinegar, with no added sugars. It’s a flavorful way to keep meals exciting without the carbs.

Allergen Information

The primary allergens to watch for are garlic and olive oil, though reactions are rare. If you have a nightshade allergy, omit the red pepper flakes. Always check labels on vinegar and oil for potential cross-contamination.

Nut-Free and Soy-Free

This recipe contains no nuts or soy, making it safe for those with these common allergies. The ingredients are simple and whole-food based. I’ve served it at gatherings with nut-allergic guests without any concerns.

Sodium Considerations

To reduce sodium, cut the kosher salt in half or replace with lemon juice for brightness. The sauce will still be flavorful from the herbs and garlic. A 2-tbsp serving contains about 120mg of sodium with the full salt amount.

Freshness Matters

For the best flavor and nutritional benefits, use the freshest herbs possible. Older herbs lose potency and may contain fewer antioxidants. I source mine from local farmers markets when available for peak freshness. ✨

Frequently Asked Questions