This Cilantro Parsley Chimichurri Sauce has been the summer dinner MVP for us! Perfect for enhancing a grilled flank or skirt steak, this sauce is easy to make and has a fresh, zesty flavor. After many experiments, we finally came up with what we think is a winning chimichurri recipe. We hope you think so too.
Chimichurri Facts: According to FoodNetwork.com, chimichurri is a flavorful herb-based sauce that originated in Argentina and Uraguay. Today it is used widely across Latin America. There is speculation that it was the 19th century gauchos, or cowboys, who created the sauce to add flavor to meat that they cooked while out on the trail. Likely the original chimichurri sauces were made from dried spices.
Cilantro Parsley Chimichurri Ingredients
Although chimichurri sauce can be made from dried spices, we prefer the bright crispness of fresh herbs for this recipe. You will need fresh Italian Parsley, fresh cilantro, olive oil, lime juice (from about 2-3 limes), kosher salt, fresh garlic cloves, and optional red pepper flakes.
How to Make this Cilantro Parsley Chimichurri
Using a mini food processor, like this Cuisinart Mini-Prep on Amazon, is the easiest way to make this sauce. First, wash and pat the fresh Italian parsley and cilantro dry. Clip leaves from stems of parsley and cilantro. Measure 1 cup of loosely packed leaves of each herb. Place the leaves in the food processor and blend. Add 1/4 cup freshly squeezed lime juice (about 2-3 limes depending on size and juiciness), 1/2 tsp Kosher salt, and 2 cloves of peeled fresh garlic. Lastly, gradually add 1/3 cup olive oil, intermittently blending. One optional ingredient is to add a pinch of red pepper flakes for a bit of spice. Blend all ingredients until combined.
Chimichurri Sauce Tips and Serving Suggestions
- You can make this sauce ahead of time and store it in the refrigerator. Then, take it out and set it on the counter to reach room temperature about 1 hour before serving. We think timing that with when you take your meat out of the fridge before grilling works well.
- We love serving this sauce with Balsamic Grilled Flank Steak. Two other great summer-style sides to accompany this steak with chimichurri sauce are either this Grilled Corn, Tomato, and Basil salad or this Grilled Corn and Avocado salad.
- If you are looking for a Latin-style cocktail to serve with your meal, you cannot go wrong with either this Classic Mojito or this Best Margarita.
Kid Tips: Involve your kids in this recipe, if they are old enough to manage scissors. My kids clip the fresh herbs from our garden and attention permitting, clip the leaves from the stems after washing. They are more curious to try things that they helped to make. Also, serve offer this sauce in a bowl on the table, offering it as an experimental dip for kids to take or leave. You may want to leave out the red pepper flakes if your child is younger and not ready for that zippy flavor!
Cilantro Parsley Chimichurri Sauce
- Total Time: 15 minutes
- Yield: 4-6 1x
Ingredients
- 1 cup, loosely packed fresh Italian parsley leaves
- 1 cup, loosely packed fresh cilantro leaves
- 1/3 C olive oil
- 1/4 C fresh lime juice (about 2–3 limes depending on juiciness)
- 1/2 tsp kosher salt
- 2 cloves fresh garlic, peeled
- 1 pinch red pepper flakes (optional)
Instructions
- Using a mini food processor, like this Cuisinart Mini-Prep on Amazon, is the easiest way to make this sauce.
- First, wash and pat the fresh Italian parsley and cilantro dry. Clip leaves from stems of parsley and cilantro.
- Measure 1 cup of loosely packed leaves of each herb. Place the leaves in the food processor and blend.
- Add 1/4 cup freshly squeezed lime juice (about 2-3 limes depending on size and juiciness), 1/2 tsp Kosher salt, and 2 cloves of peeled fresh garlic.
- Gradually add olive oil a bit at a time, blending in between additions (total of about 1/3 cup olive oil). Blend until all ingredients are combined.
- One optional ingredient is to add a pinch of red pepper flakes for a bit of spice.
Notes
- You can make this sauce ahead of time and store it in the refrigerator. Then, take it out and set it on the counter to reach room temperature about 1 hour before serving. We think timing that with when you take your meat out of the fridge before grilling works well.
- We love serving this sauce with Balsamic Grilled Flank Steak. Two other great summer-style sides to accompany this steak with chimichurri sauce are either this Grilled Corn, Tomato, and Basil salad or this Grilled Corn and Avocado salad.
- If you are looking for a Latin-style cocktail to serve with your meal, you cannot go wrong with either this Classic Mojito or this Best Margarita.
Kid Tips: Involve your kids in this recipe, if they are old enough to manage scissors. My kids clip the fresh herbs from our garden and attention permitting, clip the leaves from the stems after washing. They are more curious to try things that they helped to make. Also, serve offer this sauce in a bowl on the table, offering it as an experimental dip for kids to take or leave. You may want to leave out the red pepper flakes if your child is younger and not ready for that zippy flavor!
- Prep Time: 15 min
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