Parsley & Cilantro Chimichurri Recipe
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, just as good spooned over shrimp tacos as it is on a marinated flank steak.
Servings: 16 servings
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
Servings: 1 serving is about 1 tablespoon.
Nutrition
Serving: 1tablespoon | Calories: 47kcal | Carbohydrates: 1g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 4g
