Parsley-Cilantro Chimichurri Sauce
User Reviews
5.0
18 reviews
Excellent
-
Cook Time
mins
-
Total Time
5 mins
-
Servings
1 cup
-
Calories
24845 kcal
-
Course
Side Dish
-
Cuisine
Argentinian
Parsley-Cilantro Chimichurri Sauce
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Bright, fresh, spicy, and tangy, this easy Chimichurri Sauce recipe is sure to add lots of pizazz to your favorite meals. Made with fewer than 10 ingredients in less than 10 minutes, this gorgeous Argentinian condiment and marinade is an eternal favorite in our house.
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Ingredients
- 1 cup Italian parsley stems removed
- 1 cup fresh cilantro stems removed
- 1 cup olive oil
- 1/3 cup red wine vinegar
- 2 garlic cloves peeled
- 1 teaspoon dried crushed red pepper
- 1 teaspoon salt
- ½ teaspoon pepper
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Instructions
- Puree all ingredients in a blender or food processor.
- Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed.
Notes
- Optional Variations:
- Expert Tips:
- It will last for up to a week in the fridge
- Parsley Chimichurri - Keep it simple by using parsley as the only herb. Add a few rasps of lemon zest and/or a squeeze of fresh lemon juice to double down on the lemony flavor of the herb.
- Basil Chimichurri - Swap out the cilantro for basil for a fresh take on this classic sauce. Feel free to add some chopped red onion or shallots to the mix for extra interest.
- Mint Chimichurri - Fresh mint is a surprising and delicious addition to this herby sauce. Use it in place of cilantro (or in place of the parsley) for a fresh addition to any plate.
- Red Chimichurri - Adding some smoked paprika and roasted, peeled red peppers will give your cilantro-parsley chimichurri a gorgeous hue and a subtle sweetness.
- Jalapeño Chimichurri - Add extra heat by adding a few roasted and seeded jalapeños to the mix.
- Make-Ahead - This easy chimichurri recipe is best made several hours or even a day in advance of serving it so the flavors have time to meld. It will last for up to a week in the fridge so you can reap the flavor benefits for many meals to come.
- Save your stems - While you shouldn't use your parsley or cilantro stems in the recipe, don't be so quick to toss them in the compost. Save them in a gallon-sized zip-top bag in the freezer alongside your carrot tops, onion and garlic skins, and other veggie scraps. When the bag is full, add it to a stockpot and cover with water then simmer for 4-12 hours on low to make homemade vegetable stock. Doesn't free taste great?!?
- Store in a squeeze bottle - While you're welcome to store your chimichurri in any airtight container, I love keeping it in a squeeze bottle in the door of my fridge. That way, whenever I need a burst of bright, herbaceous flavor, all I have to do is grab and squeeze — no spoons or knives required.
Nutrition Information
Show Details
Serving
1cup
Calories
248.45kcal
(12%)
Carbohydrates
8.22g
(3%)
Protein
2.9g
(6%)
Fat
22.5g
(35%)
Saturated Fat
3.13g
(16%)
Sodium
2407.26mg
(100%)
Potassium
454.76mg
(13%)
Fiber
3.38g
(14%)
Sugar
0.86g
(2%)
Vitamin A
6727.08IU
(135%)
Vitamin C
85.99mg
(96%)
Calcium
104.38mg
(10%)
Iron
4.71mg
(26%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 24845 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 248.45kcal | 12% |
| Carbohydrates | 8.22g | 3% |
| Protein | 2.9g | 6% |
| Fat | 22.5g | 35% |
| Saturated Fat | 3.13g | 16% |
| Sodium | 2407.26mg | 100% |
| Potassium | 454.76mg | 10% |
| Fiber | 3.38g | 14% |
| Sugar | 0.86g | 2% |
| Vitamin A | 6727.08IU | 135% |
| Vitamin C | 85.99mg | 96% |
| Calcium | 104.38mg | 10% |
| Iron | 4.71mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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