Coriander Chimichurri Sauce

This full-flavoured coriander chimichurri features a delicious blend of coriander, parsley, spring onions, and garlic which makes a tasty marinade, sauce, or dressing.

Chimichurri sauce adds a blast of flavour and vibrant colour to your favourite meals. It is delicious with steak, salmon, chicken, fish, grilled vegetables, prawns, or one of my go-to's is chimichurri poured over scrambled or fried eggs.

Chimichurri originates from Argentina and Uruguay. It is traditionally used in cooking or as a condiment to pour over grilled meat. Chimichurri sauce is usually made from chopped parsley, olive oil, red wine vinegar, and garlic and commonly includes chopped red onion but other seasonings can vary from lemon, oregano, other types of onion and red pepper flakes.

This chimichurri recipe has a fresh twist with coriander and spring onion, giving it a tangy, glossy full flavoured sauce. If you are looking for a condiment to jazz up your barbeque menu, this is the one!

Key Ingredients

• Fresh coriander stems and leaves (known as cilantro to those on the other side of the world)
• Fresh parsley stems and leaves
• Spring onions (also known as scallions and green onions)
• Fresh garlic
• Good quality olive oil
• Red wine vinegar
• Salt and pepper

Step-by-Step Instructions

• Chop the spring onions (scallions or green onions). Chop both the green and white portions.
• Roughly chop the garlic.
• Put both in a bowl and mix together.

• Rinse and give the coriander (cilantro) and parsley a coarse chop. I like to use the stalks and leaves of both. Add to the food processor.
• Add the remainder of the ingredients to the food processor. Pulse several times on low until everything is finely chopped, but not blended. Taste and add more salt if needed.
• Pour the chimichurri sauce into a jug, or container. Cover and allow to sit in the fridge for 2 hours for best results. This will give the flavours time to develop.

Additional Notes

• If you don't have a food processor you can make the chimichurri sauce by hand. Chop up the coriander/cilantro and parsley finely, then combine all the solid ingredients on a large cutting board and chop them together until your preferred consistency is reached. Then add to a bowl with the oil, vinegar, and salt and whisk with a fork to combine.
• If the sauce is thicker than you’d prefer, add a Tablespoon of water or an extra Tablespoon of extra virgin olive oil.

How to Store

The chimichurri sauce can be stored covered in the fridge for up to 5 days. Allow to warm slightly before serving as the olive oil will solidify when cold.

What to serve with:

• This chimichurri sauce is perfect for steak, or any grilled meat, chicken or fish.
• It is delicious poured over tacos or drizzled over pizza.
• I love it poured over scrambled eggs with avocado and tomato on the side.
• It makes a delicious dressing poured over roasted or grilled vegetables.
• Use it as a salad dressing.

Make it your own

• You can replace the parsley with oregano, or some of the coriander with oregano.
• Add diced red pepper flakes or freshly minced jalapeño to your chimichurri for a spicy kick. If you would prefer it not too spicy then slice out most of the seeds of the jalapeño before mincing.
• Add a little lemon juice for more tang.
• You could replace the spring onion with diced red onion.

Other recipes you might like:

• This lemon tahini dressing is delicious and poured over roasted vegetables or salads.
• Versatile, creamy and so good with so many things! Use this creamy dairy-free avocado sauce as a dip, side, stir through pasta, use as a dressing or pop as a dipping sauce on a platter.
• Add some extra greens to your pesto, this dairy-free kale, basil and walnut pesto is delicious.

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If you make this easy coriander chimichurri recipe I’d love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!