• Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Vegan Recipes
  • Get the vegan starter guide!
  • YouTube
  • Podcast
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Simple Vegan Recipes » Sauces and Salad Dressings » Blender sauces and salad dressings

    Cilantro chimichurri sauce

    Published: May 20, 2022 · Modified: Jun 13, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    image collage showing labeled chimichurri ingredients and the sauce in the food processor
    image collage showing chimichurri sauce on a salad, the ingredients, and the sauce in the food processor
    cilantro chimichurri sauce in a bowl on a blue table
    taco salad with cilantro chimichurri sauce

    Cilantro chimichurri sauce is a flavorful sauce packed with fresh herbs and spices. And you can make this super easy chimichurri sauce recipe in your blender in minutes!

    cilantro chimichurri sauce in a bowl on a blue table
    Jump to:
    • What is chimichurri sauce made of?
    • How to make chimichurri sauce
    • How to use it
    • Storage directions
    • More no-cook, blender sauces
    • 📖 Recipe

    What is chimichurri sauce made of?

    I learned about chimichurri sauce many years ago, when I was working as a driver for a local CSA. All of the drivers got baskets to take home, and often our baskets would include a big, beautiful bunch of local parsley.

    I was wondering aloud how to use up my parsley, and one of the other drivers hipped me to the magic of cilantro chimichurri, which uses equal parts cilantro and parsley to create a flavorful sauce.

    Chimichurri is a spicy Argentinian sauce with a rich history. It's traditionally served alongside meat dishes, but it brings a zesty, bright flavor to vegetable dishes, as well.

    Like pesto, it's an oil-based, herbal sauce, but the flavor is very different from pesto. This chimichurri sauce recipes uses:

    • olive oil - This is the sauce's base. You can use neutral oils, like vegetable or sunflower oil instead.
    • red wine vinegar - Red wine vinegar gives chimichurri so much zesty flavor! You can sub lemon juice, but I recommend red wine vinegar, if possible.
    • fresh parsley and cilantro - These are both crucial. You can play with the ratio of parsley to cilantro, depending on which flavor you prefer.
    • dried oregano - You can use fresh oregano, if you want.
    • fresh garlic - The garlic not only adds flavor but heat to this raw sauce. I do not recommend using garlic powder in its place unless absolutely necessary.
    • shallot - Shallots are small vegetables related to onions. If you can't find shallots, use an equivalent amount of sweet or red onion instead.
    • Fresno, serrano, or jalapeno pepper - Choose your own pepper adventure! Leave the seeds in for the hottest version of this sauce or remove the seeds for less heat.
    image collage showing labeled chimichurri ingredients and the sauce in the food processor

    How to make chimichurri sauce

    You can make this creamy cilantro chimichurri in the blender or in the food processor.

    To make it, you just toss everything into the canister, and pulse until you have an even mix. You can adjust the texture by blending for more or less time.

    As you can see, I went for a creamy consistency, which takes a few more seconds in the blender or food processor.

    taco salad with cilantro chimichurri sauce

    How to use it

    If you're not sure how to use your chimichurri sauce, I have some ideas for you!

    • Use it as a dressing for a mind-blowing vegan taco salad.
    • Dip your favorite bread.
    • Use it to make chimichurri tofu tacos.
    • Slather it over baked tofu or cooked tempeh.
    • Marinate vegetables or mushrooms with it before roasting.
    • Add it to your next burrito, taco, or burrito bowl.
    • Drizzle over rice or quinoa.

    Storage directions

    Store your cilantro chimichurri sauce in an airtight container. I like to use a mason jar, since it allows you to pour it out easily any time you want it.

    It will keep for up to two weeks in the refrigerator.

    Chimichurri also freezes! Transfer it to a freezer-safe container, where it will keep for up to three months. After thawing, you may need to whisk it back together.

    More no-cook, blender sauces

    • raw hot sauce in a bowl with a spoon for serving
      Raw Hot Sauce from Any Peppers
    • jar of lemon tahini sauce on a marble table, text overlay
      Magical lemon tahini sauce
    • jar of ginger peanut sauce on a marble table surrounded by ingredients
      Easy blender peanut sauce

    📖 Recipe

    cilantro chimichurri sauce in a bowl on a blue table

    Blender Chimichurri Sauce Recipe

    Cilantro chimichurri sauce is a flavorful sauce packed with fresh herbs and spices. And you can make this super easy chimichurri sauce recipe in your blender in minutes!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Sauces and Dressings
    Cuisine: Vegan
    Keyword: chimichurri, chimichurri sauce, cilantro chimichurri, cilantro chimichurri sauce
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8 servings
    Calories: 131kcal
    Author: Becky Striepe

    Ingredients

    • ½ cup olive oil
    • ¼ cup red wine vinegar
    • ½ cup fresh parsley leaves - Some stems are OK, but get rid of any large, woody stems.
    • ½ cup fresh cilantro - Some stems are OK, but get rid of any large, woody stems.
    • 2 teaspoons dried oregano - or 2 tablespoons fresh
    • 4 cloves garlic
    • 1 medium shallot - quartered
    • 1 Fresno, serrano, or jalapeno pepper - see note
    • salt and pepper - to taste

    Instructions

    • Combine all of the ingredients in your blender except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok!
    • Transfer to your serving container. Taste, and season with the salt and pepper.

    Video

    Notes

    Traditional chimichurri uses a Fresno pepper, but these can be hard to find. You can substitute a serrano or jalapeno, if you can't find Fresno peppers. You can seed your pepper to reduce the heat level or leave the seeds in for hotter sauce.
    Store any leftovers in the fridge for up to 2 weeks or freeze in a freezer-safe container for up to 3 months.

    Nutrition

    Nutrition Facts
    Blender Chimichurri Sauce Recipe
    Amount per Serving
    Calories
    131
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    10
    g
    Sodium
     
    4
    mg
    0
    %
    Potassium
     
    47
    mg
    1
    %
    Carbohydrates
     
    1
    g
    0
    %
    Fiber
     
    0.3
    g
    1
    %
    Sugar
     
    0.4
    g
    0
    %
    Protein
     
    0.2
    g
    0
    %
    Vitamin A
     
    402
    IU
    8
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    8
    mg
    1
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

      Got a question? Tried this recipe? Leave a reply! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Melissa | Vegan Huggs

      December 18, 2016 at 8:55 pm

      I love chimichurri sauce! I'm so craving empanadas right now, or anything for that matter, because it goes with everything! You sauce looks so vibrant & fresh! I'm totally inspired to make some now :)

      Reply
      • Becky Striepe

        December 18, 2016 at 8:56 pm

        Mmm...empanadas do sound good right now!

        Reply
    2. Alisa @ Go Dairy Free

      December 17, 2016 at 6:11 pm

      I tried chimichurri for the first time a few years ago and fell in love! I haven't tried to make it, but your recipe looks to easy to pass up.

      Reply
      • Becky Striepe

        December 17, 2016 at 6:25 pm

        It is super easy, Alisa! Enjoy!

        Reply
    3. Sarah

      December 16, 2016 at 5:33 pm

      Chimichurri is a favorite of mine! Love the bright fresh taste!

      Reply
      • Becky Striepe

        December 16, 2016 at 5:35 pm

        Every time I make it, I wonder why I don't make it more often!

        Reply
        • Sarah

          December 19, 2016 at 1:30 am

          Ha, I totally do that with so many recipes! I started my blog so I wouldn't do that, but I think I've made my problem even worse :)

          Reply
    4. Vanessa @ VeganFamilyRecipes

      December 15, 2016 at 3:51 pm

      Yum! I love a good chimichurri and I love how easy it is to make! Kudos on making a video too! I haven't made a single one because I get too overwhelmed ;) Love it!

      Reply
      • Becky Striepe

        December 15, 2016 at 4:07 pm

        Aw thank you, Vanessa!

        Reply
    5. Mary Ellen @ VNutrition

      December 15, 2016 at 12:44 pm

      Yes, I feel like if they called it parsley sauce could make it underrated but chimichurri is much more fun. :)

      This looks delicious, especially over tofu!

      Reply
    6. Mel | avirtualvegan.com

      December 15, 2016 at 11:19 am

      I adore chimichurri sauce! It's so simple and yet so amazingly delicious. I could drizzle this on almost anything!

      Reply
      • Becky Striepe

        December 15, 2016 at 11:28 am

        Same here - I need to make it again ASAP!

        Reply
    7. Ginny McMeans

      December 14, 2016 at 11:41 pm

      You are so good on video. Love the recipe too. It is so versatile!

      Reply
      • Becky Striepe

        December 15, 2016 at 8:03 am

        Aw, thank you so much, Ginny!

        Reply
    8. Cadry

      December 13, 2016 at 11:22 pm

      One of my favorite things about pesto, chimichurri, and cilantro chutney is that they're awesome ways to load up with greens outside of the usual spinach, kale, and lettuce. Your recipe looks wonderful and so easy!

      Reply
      • Becky Striepe

        December 13, 2016 at 11:26 pm

        Thank you, Cadry!

        Reply
    9. Amy Katz from Veggies Save The Day

      December 13, 2016 at 3:34 pm

      This is amazing, Becky! I don't know why I thought making chimichurri would be so complicated. It seems easier to make chimichurri than to spell it!

      Reply
      • Becky Striepe

        December 13, 2016 at 4:47 pm

        Haha it totally is! ????

        Reply
    10. Jenn

      December 13, 2016 at 1:48 pm

      I love chimichurri - so flavorful and works on just about anything! Yum!

      Reply
      • Becky Striepe

        December 13, 2016 at 2:03 pm

        Thank you, Jenn! I do, too. It's so flavorful!

        Reply
    11. Sophia | Veggies Don't Bite

      December 12, 2016 at 11:49 pm

      I love chimichurri!! I had it once at this winery over here and I could not get enough. YUM!

      Reply
      • Becky Striepe

        December 13, 2016 at 7:54 am

        It really is addictive!

        Reply
    12. Nicole

      December 12, 2016 at 2:49 pm

      Thanks for including some other ideas on where to use this sauce. Sometimes we all get in a rut and need a little nudge :)

      Reply
      • Becky Striepe

        December 12, 2016 at 3:04 pm

        I hear ya. I love having sauces in the fridge to make rub of the mill meals more interesting!

        Reply
    13. Dianne

      December 12, 2016 at 9:34 am

      I love the bright green color! I love chimichurri, but I don't make it enough. Thanks for the reminder! :)

      Reply
      • Becky Striepe

        December 12, 2016 at 9:38 am

        You are so welcome! :)

        Reply

    Primary Sidebar

    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • glass jar of soy yogurt on a blue table with the Instant Pot in the background
    • photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.
    • overhead photo of air fryer tofu in a blue bowl with green onions sprinkled on top

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter