Whether you’re after a delicious topping for some grilled meats or fish or simply want an interesting way to finish a batch of roasted vegetables, this recipe for chimichurri without cilantro is sure to check all of the boxes.
This bright, punchy and herby sauce hails from Argentina and Uruguay, but it has made its mark all over the world. And the good news is, it is super quick and simple to make at home with very little time or effort!
How to Make Homemade Chimichurri Sauce
Even if you have one, I don’t recommend using a food processor to chop the herbs for this recipe. Much like I recommend in my tabbouleh recipe, the texture and clean chops you get using a sharp chef’s knife is definitely superior.
And honestly, I think that, when you add up the time it takes to get a food processor out, set up, scrape down the sides a few times and get it cleaned again, it will be longer than just chopping something with a knife.
Anyway, the first step is to finely chop a bunch of fresh parsley. Make sure it’s very finely chopped – it should take a minute or two.
Add the parsley to a mixing bowl and do the same with some chopped fresh oregano. You can use dried oregano here, just make sure to reduce the amount you add and note that the flavour will be slightly different – a lot less floral and a bit more pungent.
Now, scrape the ribs and seeds from a red chili (you can leave them in, but chimichurri isn’t typically a spicy sauce and the chili is really only there for colour and flavour, not heat). Very finely dice this, as well, and add it to the bowl. Also, grate in a clove of garlic.
Season the mix with salt and pepper and then pour over a splash of sherry vinegar. It’s more typical to use red wine vinegar here – and you can, by all means – but I just really like the complexity and oakiness of sherry vinegar.
Finally, drizzle in a good amount of nice extra virgin olive oil and stir until very well combined. Set it aside to use later or use it immediately as a topping for whatever it is you choose (it’s particularly good on my braised portobello mushroom steaks)!
Chimichurri Sauce without Cilantro
Ingredients
- 20 g (⅓ cup) flat-leaf parsley finely chopped
- 5 g (1 tbsp) fresh oregano finely chopped
- 2 red chilies ribs and seeds removed, finely diced
- 2 cloves (1 clove) garlic grated or very finely minced
- 1 tsp sherry vinegar
- 3 tbsp extra virgin olive oil
Instructions
- Add the parsley, oregano, chilies, garlic and sherry vinegar to a small mixing bowl. Season generously with salt and pepper.
- Drizzle in the olive oil and stir until well combined. Serve.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Chimichurri is easily made without any cilantro and it is such a flavourful and versatile sauce to serve atop virtually anything you wish!
Are you looking to make chimichurri? Have any questions about this recipe? Let me know in the comments!
