This vibrant cilantro chimichurri sauce is a flavor explosion made with fresh herbs, zesty vinegar, olive oil and garlic. It’s incredibly easy to make (ready in minutes!) and adds a delightful touch to any dish.
Drizzle it over Vegan Breakfast Burrito Bowl, Vegetarian Fajita Bowl, Vegan Black Bean Tacos or anything else that needs a flavor boost!
I love making zesty, herbaceous chimichurri to add flavor to just about anything I’m cooking. It’s so quick and easy to make, making it a perfect choice for meal prep as well. Traditionally used with meats but wonderfully versatile, I love using it with baked potatoes, roasted sweet potatoes, chickpeas, steamed veggies, salads, rice – you name it!
Chimichurri originates from Argentina, but it can be be found in Uruguayan, Paraguayan and Brazilian cuisines, and has become widely adopted in most of Latin America.
There are many different variations of chimichurri, reflecting the diverse culinary traditions of the region it comes from. I like to use a combination of parsley and cilantro, but feel free to customize it! Experiment with different herbs, acids (like lemon or lime) and spices to suit your preference.
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Why You’ll Love Chimichurri
Flavourful: Packed with vibrant parsley and cilantro, this vegan chimichurri delivers a refreshing punch of herby goodness.
Simple: It’s incredibly easy to make (just a handful of fresh ingredients!) and perfect for busy weeknights or effortless entertaining.
Flavorful & Versatile: Drizzle this sauce over grilled veggies, plant-based burgers, rice bowls, tacos, tofu, tempeh, or toss it into salads for a burst of flavor.
Healthy Boost: Made with nutrient-rich herbs, chimichurri is a great way to add vitamins and antioxidants to your meals.
Ingredient Notes
Parsley & Cilantro: Parsley should be flat-leaf parsley, not curly. Try to use the freshest herbs for the best flavour. If you don’t want to use cilantro, replace with extra parsley.
Red Wine Vinegar: I like this recipe best with red wine vinegar though you could substitute white wine vinegar or regular white vinegar.
Olive Oil: A good quality extra virgin olive oil helps to enhance the flavour.
Red Pepper Flakes: Optional for a bit of heat, you can add more if you like spice.
Shallot: Shallots works best but you can substitute 3 tbsp chopped white or red onion if needed.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
Cilantro Mint Chimichurri: Omit parsley and use 1 cup cilantro and a few fresh mint leaves.
Cilantro Chimichurri: Omit parsley and use 1.5 cups cilantro.
Cilantro Lime Chimichurri: Use fresh lime juice instead of red wine vinegar.
Step-by-Step Instructions
Step 1: Add the parsley, cilantro, garlic, roughly chopped shallot, salt, pepper, chili flakes and oregano to a mini food processor, chopper or small blender and pulse a few times to finely chop.
Step 2: Remove the blade, add the vinegar and oil and stir to combine. Or transfer everything to a bowl to mix. Taste and further season if needed. If you can let it rest for 15 minutes for the best flavour.
How can you use chimichurri?
Mix it into pasta salads as a simple dressing.
Add flavour to rice or other grains.
Spread on homemade pizza.
Mix into plain coconut yogurt to make a quick dip.
Mix with avocado to make a dip.
Serve over roasted vegetables or baked potatoes.
Use on any meat or fish or as a marinade.
Spread in wraps or sandwiches.
FAQs
Can you use other herbs in chimichurri? Absolutely! Experiment with different amounts of fresh parsley, cilantro, mint, basil, or even a combination for your own unique twist. Should you refrigerate chimichurri? Yes. Store chimichurri in the fridge but let it sit at room temperature for 10-15 minutes before use. Can I make this without a food processor? Yes. To make this without a food processor, finely chop the herbs, garlic and shallot and add to a bowl. Add the seasonings and stir then slowly pour in the oil and vinegar and mix until everything is well combined.
Storing Leftovers
Store leftover chimichurri in a container in the fridge for up to 1 week. Let it sit at room temperature for 10-15 minutes before serving.
Chimichurri is ideal for making in advance as the flavours only improve with time.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.⭐️⭐️⭐️⭐️⭐️
Cilantro Chimichurri Sauce
Just a handful of fresh ingredients come together to create this flavorful chimichurri. The perfect way to add a burst of freshness to your next meal.
Course: CondimentCuisine: ArgentinianKeyword: cilantro chimichurri
Servings: 8 servings
Calories: 86kcal
Author: Deryn Macey
1 cup fresh flat-leaf parsley lightly packed (25g)1/2 cup fresh cilantro lightly packed (12g)4 cloves garlic1 small shallot roughly chopped1/2 tsp saltblack pepper to taste1 tsp dried oregano1/4 tsp red pepper flakes, or more to taste3 tbsp red wine vinegar1/3 cup extra virgin olive oil 75g
Wash and prep the herbs by picking out any large, tough stems. Smaller, tender stems are ok to use.Add the parlsey, cilantro, garlic, shallot, salt, pepper, red pepper flakes and oregano to a mini food processor or chopper and pulse a few times to chop and combine. You don’t want to pulverize or completely blend the mixture, just finely chop.Transfer the mixture to a bowl or container or remove the blade and add the oil and vinegar to the food processor container. Stir to combine. Taste chimichurri and season if needed with more salt, pepper or chili flakes. You can also add a squeeze of fresh lemon juice to help brighten the flavour.If possible, let chimichurri rest at room temperature for 15-30 minutes to allow flavours to meld then use to add flavour to a variety of dishes like rice, eggs, tofu, sandwiches, meats, fish, bowls, salads, roasted veggies and more.Store leftover chimichurri in an airtight container in the fridge for up to 3 days.
If you don’t have a mini food processor or blender, very finely chop the herbs, garlic and shallot and add to a bowl. Mix with the salt, oregano, pepper and chili flakes then slowly pour in the oil and vinegar and mix to combine.
Pulse the sauce in short bursts to avoid over-processing and turning it bitter. You just want to chop and combine the herbs, garlic and shallot, not completely blend them.
Serving: 2tbsp | Calories: 86kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 151mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 699IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg
