Easy, 15-minute Cilantro Chimichurri recipe featuring cilantro, parsley, mint, garlic, and vinegar, all blitzed together to use as a sauce or marinade.
Add all the ingredients to a food processor jar. Lock the lid and pulse until it reaches a semi-fine consistency. Check for seasoning and adjust spices and acidity to taste.
Use as marinade, sauce for serving, or as a salad dressing. Store in an airtight container and refrigerate until ready to use.
Video
Notes
Replace mint with fresh oregano: If you would like to use fresh oregano instead of mint, half the quantity and pick the delicate leaves from the stems.
Swap cilantro for parsley: If you are not a fan of cilantro, omit it completely and use an equal amount of fresh parsley.
Vinegar: Red wine vinegar is traditional, but you can also use white wine vinegar or apple cider vinegar.
Roughly chop the herbs first: This will prevent over-blending, ensuring the herbs stay fresh and green.
Note: The nutrition facts below are my estimates based on 2½ cups of chimichurri, and vary based on how you use this sauce. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.