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easy vegan chimichurri sauce

Cilantro Chimichurri Sauce

  • Author: Adriana
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1-1.5 cups 1x
  • Category: Sauces
  • Method: Cold Prep
  • Cuisine: Argentinian


This homemade cilantro chimichurri sauce will make your dinner a work of art- it’s got cilantro AND parsley for flavor, and it is SO versatile. We absolutely adore cilantro chimichurri.


  • 1 bunch cilantro, roughly chopped
  • 1 bunch parsley, roughly chopped
  • 2 cloves garlic (use 4 if you like raw garlic heat)
  • 1/31/2 cup olive oil
  • 23 TB red wine vinegar
  • 1 1/2 tsp dried oregano
  • salt and pepper, to taste
  • 1 TB chili garlic paste (optional, for a chimichurri with heat)


  1. Wash and chop the stemmy ends off of the parsley and cilantro bunches and discard. Roughly chop the herbs and add to a food processor.
  2. Smash and peel garlic cloves and add to the processor as well.
  3. Add all remaining ingredients to the food processor and process until combined, stopping to scrape sides down once or twice.
  4. Let sit for several minutes then taste and adjust seasonings as needed.


Herb bunches come in different sizes, usually, organic herbs come in smaller bunches and conventional herbs bunches are larger. Either works!

This homemade cilantro chimichurri is one of those sauces that come together over time. When testing salt/acid levels, I usually blend everything as listed and wait 10-15 minutes then taste test. If things are tasting a little dull and muted (like where are you hiding fresh herbs?!) you probably need more salt. If things are pretty boring and one-dimensional, add another dash of vinegar.

A food processor is ideal here, you’re after a little bit of a rustic/chunky texture. You can use a blender but it turns into much more of a puree than a textured sauce.

Keywords: Vegan, Chimichurri, Cilantro, Parsley, Easy Recipes