What herbs should I buy for chimichurri?

Buy fresh cilantro and parsley with many leaves for this recipe. The article says dried herbs will not work for this chimichurri recipe. Use as few cilantro stems and as many parsley leaves as possible when chopping for this recipe. Taste the parsley before using it, if it is bitter, the chimichurri will be bitter.

Can I use minced garlic?

Yes, you can replace fresh garlic with minced garlic. Both blenders and food processors can be used to mince fresh garlic cloves. This is why the recipe doesn't call for additional mincing. Replacing fresh garlic with minced garlic changes preparation techniques but not the role of garlic in the sauce. Follow the recipe's instructions for measuring 1 tablespoon of minced garlic.

How can I use leftover chimichurri?

Leftover chimichurri from other recipes can be served as a topping for chicken, beef, fish, pork, potatoes, and other vegetables. Other chimichurri uses described in the article include serving it on sandwiches, wraps, eggs, salads, and other foods and as a dip. The garlicky herb flavor of chimichurri provides a quick flavor boost to other cooked dishes. Consider storing a spoon in the chimichurri container to stir the herb mixture between uses.

Should chimichurri be smooth or chunky?

This written recipe is for a pureed chimichurri sauce prepared in a blender or food processor. Other types of chimichurri sauces can be prepared by combining other ingredients and adding oil later. Alternatively, other types of chimichurri sauces can be prepared by pulsing all ingredients except the oil and adding oil later. Choose the type of chimichurri sauce you prefer.

Can I double this chimichurri recipe?

Yes, the article recommends making two batches of chimichurri to use later. Two batches make more chimichurri to enjoy later or share with friends. Think about the size of your blender or food processor before doubling the quantity of herbs and oil. The volume of chimichurri the recipe yields is about 1 cup.

Argentinian Chimichurri Sauce with Fresh Cilantro and Parsley

By Emma CollinsOct 1, 2026

Prep

5 min

Cook

0 min

Total

5 min

Servings

Level

Easy

Jump to recipe

Choose fresh, mostly tender cilantro and parsley leaves. Dried herbs will not work in this chimichurri recipe. Argentinian chimichurri is a sauce made mainly with cilantro and parsley, garlic, oil, and vinegar. It has a strong garlic flavor and a little red pepper heat.

Argentinian Chimichurri Sauce with Fresh Cilantro and Parsley

Cilantro and parsley are the primary ingredients in this recipe. Other important ingredients include chopped onions and garlic, Italian seasoning, salt, pepper, and crushed red pepper. Oil and red wine vinegar add other flavors to the sauce. Apple cider vinegar is offered as an alternative. Suggested equipment includes a blender or food processor to prepare the sauce quickly.

Pulse ingredients until smooth and completely green and free of clumps of herbs, following the recipe instructions for the right consistency. Only fresh herbs should be used; dried cilantro and parsley do not work well in this recipe. If possible, sample the parsley you plan to use in the sauce to ensure it is flavorful, as bitter parsley can make the sauce unappetizing.

Use the sauce with steak, chicken, fish, pork, potatoes, and other vegetables. Other uses include marinade, dip, salad dressing, and sandwich and wrap fillings. The recipe yields about 1 cup. The article provides information on freezing portions of the sauce for later consumption.

Why this recipe works

Fresh cilantro and parsley provide flavor and color to the sauce. You can't get the taste and green color of fresh cilantro and parsley with dried herbs.
Red wine vinegar adds acidity to this sauce, which is one of the key features that distinguishes it from herb oil. Apple cider vinegar is another ingredient listed in the recipe.
A little bit of crushed red pepper flakes provides heat. The herbs and garlic and vinegar are stronger-tasting ingredients.
Whole garlic and minced garlic can be used in recipes because these forms of garlic will be minced along with other ingredients when blended in a blender or food processor.
One batch produces about 1 cup of condiment. Just a small amount of fresh ingredients is needed to produce 1 cup of condiment to flavor several other proteins, potatoes, and sandwiches.
The same herb mixture can be used as a marinade or sauce for other foods or as a dip or salad dressing to add fresh cilantro and parsley to other dishes.

FAQ

Yes, apple cider vinegar is an acceptable substitute for red wine vinegar. It provides the same tartness that the recipe calls for to balance the oil and other herbs used. The taste of apple cider vinegar differs from the taste of red wine vinegar and may alter the taste of the final dish. Use 2 tablespoons of apple cider vinegar as the recipe directs.

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Argentinian Chimichurri Sauce with Fresh Cilantro and Parsley

Name: Argentinian Chimichurri Sauce with Fresh Cilantro and Parsley
Prep time: 5 min
Total time: 5 min
Yield: About 1 cup
Ingredients: 1/2 cup cilantro; 1/2 cup parsley; 1/2 onion (diced); 1 teaspoon salt (or to taste); 1/4 teaspoon pepper (or to taste); 1 tablespoon garlic; 1/2 teaspoon Italian blend seasoning; 1/2 teaspoon crushed red pepper flakes; 1/3 cup oil; 2 tablespoons red wine vinegar (or apple cider vinegar)

By Emma CollinsOct 1, 2026

Prep

5 min

Cook

0 min

Total

5 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Fresh cilantro and parsley provide flavor and color to the sauce. You can't get the taste and green color of fresh cilantro and parsley with dried herbs.
Red wine vinegar adds acidity to this sauce, which is one of the key features that distinguishes it from herb oil. Apple cider vinegar is another ingredient listed in the recipe.
A little bit of crushed red pepper flakes provides heat. The herbs and garlic and vinegar are stronger-tasting ingredients.
Whole garlic and minced garlic can be used in recipes because these forms of garlic will be minced along with other ingredients when blended in a blender or food processor.
One batch produces about 1 cup of condiment. Just a small amount of fresh ingredients is needed to produce 1 cup of condiment to flavor several other proteins, potatoes, and sandwiches.
The same herb mixture can be used as a marinade or sauce for other foods or as a dip or salad dressing to add fresh cilantro and parsley to other dishes.

Ingredients

Servings8

•½ cup cilantro
•½ cup parsley
•½ onion (diced)
•1 teaspoon salt (or to taste)
•¼ teaspoon pepper (or to taste)
•1 tablespoon garlic
•½ teaspoon Italian blend seasoning
•½ teaspoon crushed red pepper flakes
•⅓ cup oil
•2 tablespoons red wine vinegar (or apple cider vinegar)

Instructions

1
Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
2
Serve immediately, or store covered at room temperature for up to 24 hours before serving.