Another summer recipe that’s quick and easy to make and still adds a ton of flavor to you meal. I don’t like cilantro on its own but have discovered that as an ingredient, even a main ingredient, it’s good. It’s almost…delicious. It pains me to say this because I’ve been anti-cilantro forever.

No cooking so no heating up the kitchen. Chimichurri stores well in the fridge for about a week as long as the container is air tight. A good old Mason jar will do the job.

Serve on steak, eggs, burgers, pork or even a roasted chicken.

Chimichurri Sauce

Fresh parsley, cilantro, and onion, and nice red wine vinegar and olive oil are the base of this Chimichurri sauce.
Course Sauce
Cuisine Argentina
Keyword applesauce, cilantro, garlic, parsley
Author Robin Follette


  • food processor


  • 1 cup parsley fresh, chopped
  • 1 cup cilantro fresh, chopped
  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 1/2 cup onion chopped
  • 8 cloves garlic medium size
  • 1 teaspoon oregano fresh
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon salt


  • Place all ingredients in a food processor. Blend until there are small pieces of parsley, cilantro, onion and garlic left. Let sit for 15-20 minutes before serving.


Chimichurri sauce stores well in the fridge in an air tight container for about a week.