Easy Parsley Cilantro Chimichurri with Red Wine Vinegar

Easy Parsley Cilantro Chimichurri with Red Wine Vinegar

Flavorful and fresh 15-minute cilantro parsley chimichurri sauce for your grilled meat, poultry, and vegetables! Combining the flavors of lemon, garlic, and red wine vinegar, this herby sauce is definitely bound to transform your meals.

Course Dips, Dressings and Sauces

Cuisine Argentinian

Diet Gluten Free

Prep Time 15

Cook Time 0

Total Time 15

Servings (2 tablespoon for each serving)

Calories 198kcal

Author Kate Hahnel

Equipment

Blender or a food processor (for the blender method)
spatula, chopping board and a chef's knife (for the hand-chopping method)

Ingredients

1 cup cilantro (use the leaves and stems)
½ cup thin-stemmed parsley (use both the leaves and stems)
¼ cup red onion (or a small shallot)
¾ cup olive oil (or more to get the preferred consistency)
2 tablespoon fresh lemon juice
2 Tbsp red wine vinegar
1 tablespoon fresh oregano (fresh or dry)
3 cloves garlic
1 tablespoon coarse salt (or more, to taste)
½ teaspoon ground black pepper (freshly ground tastes best)
1 tsp red pepper flakes
1 Fresno chile (alternatively, use red jalapeno)

Instructions

Hand-chopped method

Finely chop the cilantro (coriander), parsley, oregano, red onion, garlic cloves, Fresno chile, red pepper flakes, lemon juice, salt, and ground black pepper.
1 cup cilantro , ½ cup thin-stemmed parsley, ¼ cup red onion, 2 tablespoon fresh lemon juice, 1 tablespoon fresh oregano, 3 cloves garlic, ½ teaspoon ground black pepper, 1 teaspoon red pepper flakes, 1 Fresno chile, 1 tablespoon coarse salt
Next, add the red wine vinegar and olive oil. Check for salt at this point and add some more, if you prefer. Use a spatula to combine.
2 tablespoon red wine vinegar, ¾ cup olive oil
Serve your parsley cilantro chimichurri immediately or transfer to an airtight container and keep it in the fridge for later.

Blender method

Add the cilantro (coriander), parsley, oregano, red onion, garlic cloves, Fresno chile, red pepper flakes, lemon juice, and red wine vinegar to a food processor or blender. Pulse in short 1-2 second intervals, scraping the sides using a spatula until smoothly chopped.
Transfer to a bowl and add the olive oil in a steady stream. Season with salt, and ground black pepper then serve or store in the fridge for later.

Notes

Make the sauce ahead and store it as follows:-

Refrigeration - keep it in the fridge for 4-5 days.
Freezing - If you want to freeze the cilantro chimichurri, I recommend using ice-cube trays for this. Simply use a teaspoon to scoop about just enough of the sauce to fit each hole of your ice-cube tray. I prefer using silicone trays as it allows me to easily get the sauce out once I am ready to use it. To use, transfer the desired amount of frozen ice-cubed sauce to a bowl and leave on the kitchen surface to thaw.

Variations

use basil or mint - for another flavor dimension!
make chimichurri without red wine vinegar by using some lime juice instead, for the tangy flavor. This also introduces a lovely freshness plus, you can grate some of the rind from the lime into the sauce.
add some sliced jalapenos for some extra heat!

Nutrition