Made with simple and fresh ingredients, this Mexican Cilantro Chimichurri Sauce is bright, tangy and flavorful. It’s ready in under 10 minutes and requires only one tool: a blender!
Have you ever had an overabundance of an ingredient in your fridge that you had absolutely no idea what to do with? Well, that was me a few days ago.
Not to brag too much, but my garden has been growing like crazy lately! My herbs, in particular, have been getting out of control. I needed to find a new way to use up some of my freshly cut cilantro and parsley – salsa and taco toppings weren’t going to cut it. That’s where this bright and flavorful Cilantro Parsley Chimichurri Sauce comes in.
What is chimichurri?
Chimchurri is an Argentinean sauce that is typically served with steak. Traditionally, it is made using only parsley, but I decided to give it a bit of a Mexican flare and added some cilantro.
This bright sauce is extremely flavorful and adds a huge punch to anything you pair it with. Here are some ideas on how to use it.
- Drizzled on top of grilled meat
- Tossed with grilled veggies
- Served on top of rice
- As a marinade for chicken or steak
- As a condiment on a sandwich or burger
- As a sauce in these Mexican Slow Cooker Pork Carnitas Tacos
The best part of this recipe? It’s so quick and easy to make! Just place all of the ingredients in a blender and you’re good to go!
How do you like to serve your chimichurri sauce? Do you pair it with grilled meats, veggies, tacos, tortilla chips, on anything and everything?!
Yeah, me too. #BestSauceEver
I hope you enjoy this recipe as much as I do!
If you make this recipe, let me know in the comments below or snap a photo and tag me @isabeleatsblog on Instagram. I’d love to see what you cook!
Made with simple and fresh ingredients, this Mexican Cilantro Chimichurri Sauce is bright, tangy and flavorful. It's ready in under 10 minutes and requires only one tool: a blender!
- 1 cup cilantro, lightly packed
- 1 cup parsley, lightly packed
- 3/4 cup extra virgin olive oil
- 4 tbsp lemon juice
- 3 tbsp red 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
Combine all ingredients in a blender and blend until finely chopped, about less than a minute.
Serve and enjoy!
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.
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