Chimichurri With Cilantro And Parsley
Looking for an easy sauce you can make while dinner cooks? Chimichurri with cilantro and parsley is a bright, herby, uncooked green sauce that elevates your steak, fish, chicken, or roasted vegetables, and it only takes 8 minutes!
Servings: 4 tablespoons
Calories: 122kcal
Equipment
- 8-inch knife
- cutting board
- microplane
- if using a 3-cup mini food processor, see note below
Ingredients
- ¼ cup cilantro leaves 9 grams
- ¼ cup flat-leaf Italian parsley 9 grams
- 1 garlic clove
- ¼ cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon Diamond Crystal kosher salt
Instructions
- Finely chop the cilantro and parsley, then add to a small bowl.
- Grate the garlic clove directly over the bowl of chopped herbs using a microplane.
- Stir in the olive oil, black pepper, and kosher salt. Taste and adjust the salt, if needed. Serve immediately.
Notes
Yield: just over 2 ounces
Food Processor:
Add the garlic clove first and pulse until finely chopped, pausing to scrape down the bowl. Add the remaining ingredients and pulse until combined but still chunky. Stop early to prevent overprocessing.
To Make Ahead:
- Chop the herbs and grate the garlic up to 8 hours in advance. Store them together in a small covered container in the refrigerator.
- Stir in the oil, salt, and pepper when you're ready to serve.
Nutrition
Calories: 122kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 38mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 384IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.4mg
