Chimichurri Sauce

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Course Condiment
Servings 4


  • 1/3 bunch Fresh cilantro
  • 1/3 bunch fresh parsley
  • 1/2 red onion quartered
  • 1/2 fresh jalapeño pepper seeded
  • Juice of 2 limes
  • 1 clove garlic smashed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • 1/2 cup olive oil *if increasing the servings, leave this amount the same


  • Place the Combine the cilantro, parsley, cilantro, onion, jalapeño, lime juice, garlic, cumin, coriander, and salt in a blender. Pulse until the ingredients are finely chopped. Add the olive oil and puree until the mixture is smooth, about 1 minute.
  • Store in a sealed container in the refrigerator for up to 1 week.
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