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Classic chimichurri leans all-in on parsley, but plenty of versions bring in cilantro for a brighter, fresher edge. So I used both. This parsley–cilantro chimichurri is bold, herby, and wildly versatile. It’s just as good spooned over shrimp tacos as it is on a marinated flank steak.
Parsley is the classic star of chimichurri, but I wanted to play to cilantro lovers, too. They may look alike, but their flavors couldn’t be more different—and together, they really work.
Parsley has a mild, grassy flavor, while cilantro has a softer, citrusy bite. Parsley holds up well in cooking, while cilantro shines when used fresh, especially in Mexican, Thai, and Indian dishes. But in this parsley-and-cilantro chimichurri recipe, they both sing.
Looking for more tasty sauces and dressings? Try my maple balsamic dressing, homemade Caesar dressing, or this tasty homemade Teriyaki sauce.
Table of Contents
Why You’ll Love This Recipe
- Bright, herby, and fresh thanks to a mix of parsley and cilantro
- Comes together in minutes with simple, everyday ingredients
- Versatile enough for grilled meats, seafood, roasted veggies, tacos, and bowls
- Keeps well in the fridge, making it great for meal prep and last-minute meals
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Shallot: I like using shallot instead of red onion because the flavor is a little more delicate and sweet.
- Lime: Adds a nice, bright pop and complements a lot of the dishes I put chimichurri on, like tacos, fish, and steak. Check out my serving ideas.
- Red wine vinegar: Essential, adding that sharp, tangy acidity that cuts straight through the richness of grilled meats.
Step-by-Step: How to Make Parsley & Cilantro Chimichurri
Step 1: Pulse Ingredients In a Food Processor
Place the parsley, cilantro, oregano, shallot, garlic cloves, lime juice, red wine vinegar, red pepper flakes, and salt into a food processor. Hit the pulse button until the herbs and veggies are chopped up, but still chunky.
Step 2: Slowly Drizzle In the Oil
With the food processor running on low, slowly pour the olive oil in through the feed tube to create a cohesive sauce.
Step 3: Serve or Store
Give the chimichurri a taste. If it needs more salt, you can stir some in now. Otherwise, transfer to a serving bowl or an airtight jar. See my storage tips.
Recipe Tips
- You might be tempted to omit Step 2 and blend the olive oil with everything else in Step 1, but I don’t recommend it. Slowly pouring the olive oil into the mixture as it blends creates a cohesive, stable emulsion, preventing the sauce from separating.
- If you don’t have a food processor, you can use a high-powered blender, but be very careful when pulsing/blending. A blender can quickly turn your chimichurri into a “smoothie”, and we don’t want that!
Substitutions & Variations
- Herbs: You can make this recipe with flat-leaf parsley or cilantro alone, if you prefer.
- Citrus: Replace the lime with a lemon.
- Vinegar: Apple cider vinegar or white wine vinegar will work.
- Fresh chilis: If you love heat, omit the red pepper flakes and use a fresh chili pepper of your preference.
- Onion: You can use red onion instead of a shallot. Avoid white onions—they’re too strong and could alter the sauce’s fresh, delicate flavors.
Storage & Freezing
- Fridge: This chimichurri will keep in the fridge in an airtight glass jar for about a week.
- Freezer: I like freezing chimichurri in small portions using silicone ice cube trays.
What to Serve It With
- Grilled Salmon Kebabs
- Shrimp Tacos
- Leftover Pulled Pork Tacos
- Grilled Mahi-Mahi
- Tossed with oven-roasted mini potatoes
Frequently Asked Questions
Yes, if you prefer cilantro’s flavor and want it to take over, you can use all cilantro.
Chimichurri is all about bold, tangy flavors and a lively balance of herbs and acidity. Fresh parsley, oregano, and cilantro bring brightness and herbaceous notes, while garlic adds depth and a subtle richness.
You can use red or white wine vinegar to add bright acidity to chimichurri. Red wine vinegar pairs beautifully with red meat—think of it like the red wine of vinegars—and it also tints the chopped onions a delicate pink, making the sauce look as good as it tastes.
Parsley & Cilantro Chimichurri Recipe
Ingredients
- 1/2 cup flat-leaf parsley leaves, stems removed
- 1/2 cup cilantro leaves, stems removed
- 1 tsp fresh oregano
- 1/3 cup extra virgin olive oil
- 2 TBSP lime juice (about 1-1.5 limes)
- 2 TBSP red wine vinegar
- 2 garlic cloves
- 1 small shallot, cut in half—or 1/2 of a large shallot, cut in quarters
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt (or 1 tsp kosher salt)
Instructions
- Put the parsley, cilantro, oregano, shallot, garlic cloves, lime juice, red wine vinegar, red pepper flakes, and salt into a food processor. Pulse until evertyhing is chopped up, but still chunky.
- Run the food processor on low, and slowly pour the olive oil in through the feed tube to create a cohesive sauce.
- Do a taste test. If it needs more salt, you can stir some in now. Otherwise, transfer to a serving bowl or an airtight jar and pop it in the fridge. It's best if it sits for at least 2 hours so the flavors can pop.
Notes
Nutrition
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