Fresh, bright, and packed with flavor, this simple cilantro parsley chimichurri is the perfect sauce for grilled meats, seafood, vegetables, and more. Made with fresh herbs, garlic, olive oil, and lime juice, this easy chimichurri recipe comes together in just a few minutes and adds bold flavor to any meal.
I've been making this chimichurri since 2019 - it's a hit every time I make it!
As a cookbook author and professional recipe developer, I love keeping simple sauces like this on hand to instantly elevate weeknight dinners. This chimichurri is fresh, vibrant, and incredibly versatile.
If you're looking for more flavorful sauce and salsa recipes, check out our Italian Salsa Verde and Roasted Chili Corn Salsa.
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Why You'll Love This Recipe
- Ready in just 10 minutes
- Fresh and flavorful with simple ingredients
- Perfect for grilled meats, seafood, and vegetables
- Naturally dairy free and gluten free
- Great for meal prep and entertaining
Chimichurri Ingredients
He are the ingredients you'll need for this recipe:
- Cilantro: Adds freshness and a citrusy flavor.
- Italian parsley: The base of the chimichurri.
- Extra virgin olive oil: Creates a rich, flavorful base for the sauce.
- Red wine vinegar: Adds brightness and acidity.
- Lime juice: Fresh lime juice balances the herbs and garlic.
- Salt: Enhances all the flavors.
- Black pepper: Adds subtle warmth.
- Red pepper flakes: Gives the chimichurri a slight kick.
- Dried oregano: Adds classic chimichurri flavor.
- Shallot or white onion: Adds sharpness and depth.
- Garlic: Fresh garlic gives the sauce bold flavor.
See recipe card below for ingredients.
Tina's Tip!
Make this chimichurri early in the day to save yourself some time in the evening.
How to Make Simple Cilantro Parsley Chimichurri
Prep the Base
Add the olive oil, red wine vinegar, lime juice, salt, black pepper, red pepper flakes, and oregano to a medium bowl. Stir until combined.
Add the Herbs
Stir in the chopped parsley, cilantro, shallot, and garlic until fully mixed.
Let the Flavors Develop
Allow the chimichurri to sit for 10-15 minutes before serving so the flavors can develop.
Taste and Serve
Taste and adjust with additional salt, lime juice, or vinegar if needed. Spoon over grilled meats, seafood, roasted vegetables, or sandwiches.
Tina's Top Tips
- Store leftovers in the refrigerator and bring to room temperature before serving.
- Finely chop the herbs by hand for the best texture.
- Let the chimichurri rest before serving for more developed flavor.
- Use fresh lime juice for the brightest flavor.
Substitutions and Variations
- Use red onion instead of shallot.
- Add extra red pepper flakes for a spicier version.
- Swap cilantro for additional parsley if preferred.
- Add fresh basil or mint for a different flavor variation.
What to Serve with Chimichurri
This chimichurri pairs well with so many dishes, including:
- Grilled steak
- Roasted chicken
- Salmon or shrimp
- Roasted potatoes
- Grain bowls
- Sandwiches and wraps
You can also drizzle it over recipes like my Spaghetti alla Nerano, roasted vegetables, or grilled seafood dinners for extra flavor.
Storage
Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify slightly in the fridge, so let it sit at room temperature for a few minutes before serving.
Frequently Asked Questions
Traditional chimichurri is made with fresh herbs, olive oil, vinegar, garlic, and seasonings. This version uses parsley and cilantro for a fresh, vibrant flavor.
Yes. Chimichurri actually tastes even better after sitting for a few hours because the flavors have time to meld together.
This recipe has mild heat from the red pepper flakes, but you can easily adjust the spice level to your preference.
What to Serve With
Cilantro and Parsley Salsa
Ingredients
- ½ cup extra virgin olive oil
- 1 tbsp red wine vinegar
- Juice of ½-1 lime
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ½ -1 tsp dried oregano
- 2 tbsp finely minced shallot or very finely minced white onion
- 3 garlic cloves finely minced
- 1 cup Italian parsley finely chopped
- ½ cup cilantro finely chopped
Instructions
- Prep the ingredients: Finely chop the parsley, cilantro, shallot, and garlic so everything is evenly minced.
- Combine the base: Add the olive oil, red wine vinegar, lime juice, salt, black pepper, red pepper flakes, and oregano to a medium bowl. Stir to combine.
- Add the herbs and aromatics: Stir in the chopped parsley, cilantro, shallot, and garlic until fully mixed.
- Let it rest: Allow the chimichurri to sit for 10-15 minutes so the flavors can meld together.
- Taste and adjust: Taste and adjust with additional salt, lime juice, or vinegar as needed.
- Serve: Spoon over grilled meats, seafood, or roasted vegetables and enjoy.
Did You Make This Recipe?
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