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!
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. It's normally pretty hot, but in this recipe I give you options for how to manage the spiciness level, if you're not a heat-seeker.
Think of cilantro chimichurri sauce as a spicy, nut-free pesto that uses a mix of parsley and cilantro instead of basil.
How to make it
You can make this creamy cilantro chimichurri in the blender or in the food processor.
To make it, you just toss everything into the blender, and puree 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.
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 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.
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.
Blender Chimichurri Sauce Recipe
- ½ cup olive oil
- ½ 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
- 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.