Cilantro and Parsley Chimichurri with Red Wine Vinegar
A fresh and zesty uncooked Argentine sauce combining cilantro, parsley, garlic, and red wine vinegar, ideal for grilled meats or roasted vegetables. This argentinian-inspired quick meals ready in about 10 minutes pairs packed leaves fresh cilantro, packed leaves fresh flat-leaf parsley, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup packed leaves fresh cilantro
- 1/2 cup packed leaves fresh flat-leaf parsley
- 3 minced garlic cloves
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Finely chop 1/2 cup packed fresh cilantro leaves and 1/2 cup packed fresh flat-leaf parsley leaves by hand or pulse briefly in a food processor to retain texture.
- Step 2: In a bowl, combine the chopped herbs with 3 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper.
- Step 3: Slowly whisk in 1/2 cup extra virgin olive oil until the sauce emulsifies and the flavors meld. Let rest at room temperature for 15 minutes before serving to allow the herbs and vinegar to blend.
Frequently asked questions
How long does Cilantro and Parsley Chimichurri with Red Wine Vinegar take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cilantro and Parsley Chimichurri with Red Wine Vinegar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep packed leaves fresh cilantro from drying out.
Can I substitute ingredients in Cilantro and Parsley Chimichurri with Red Wine Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cilantro and Parsley Chimichurri with Red Wine Vinegar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cilantro and Parsley Chimichurri with Red Wine Vinegar?
Argentinian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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