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 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.
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.
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.
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
Blender Chimichurri Sauce Recipe
- 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
- 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.