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–+ servings
A bowl of green sauce with a spoon resting inside, placed on a wooden surface, sits beside vibrant beet hummus for a colorful spread.
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4.50 from 4 votes

Chimichurri Sauce with Cilantro

This classic chimichurri sauce is fresh, garlicky, and herb-forward, made with parsley, garlic, olive oil, and vinegar. A quick, versatile sauce that works as a drizzle, dip, or marinade for vegetables, potatoes, grains, and more. Naturally vegan and gluten-free.
Prep Time5 minutes
Total Time5 minutes
Course: Condiments, Vegan
Cuisine: South American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 197kcal
Author: Kristen Wood

Ingredients

  • 1/2 cup fresh parsley stems included, roughly chopped
  • 1/2 cup fresh cilantro stems included, roughly chopped
  • 4 garlic cloves
  • 6 tbs extra virgin olive oil
  • 3 tbs apple cider vinegar or lemon juice
  • 1/4 tsp red chili flakes
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp maple syrup or honey
  • 1/4 teaspoon sea salt or pink salt
US Customary - Metric

Instructions

  • In a food processor or blender combine the parsley, cilantro, garlic, oil, vinegar, chili flakes, pepper, sweetener, and salt.
    Fresh cilantro, garlic, and spices for chimichurri in a food processor, viewed from above, ready to be blended on a wooden surface.
  • Blend until relatively smooth, or to preferred texture. Adjust salt to taste.
    A food processor filled with freshly blended green chimichurri sauce, with visible herb and vegetable pieces, sits on a wooden surface.
  • Store in an airtight container in the refrigerator for up to 10 days. Enjoy!

Video

Notes

Alternatively, you can combine the ingredients and mash using a mortar and pestle.

Nutrition

Serving: 0.25cup | Calories: 197kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 154mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 804IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg
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