Cilantro-Free Chimichurri

A photo of a spoon with Cilantro-Free Chimichurri Sauce on it.

This Cilantro-Free Chimichurri Sauce has been a go to garnish in my household.

Cilantro-Free Chimichurri

We here at The Happy Haandi are having a sauce moment.

Those who know me well know that I strongly dislike (i.e. HATE) cilantro. Apparently, it’s a genetic thing but it’s always made me weary of green sauces because cilantro tastes like dish soap. This sauce is changing my mind – I am here to proudly introduce a Cilantro-Free Chimichurri Sauce.

I actually learned the basics behind this recipe while on vacation in Key West. I found this sauce on my fish at a small, whole-in-the-wall Cuban restaurant. After a lot of worries, I tasted a tiny bit only to be completely knocked off my feet. The sauce was savory and herby, with a good acidic punch, and paired so wonderfully with my blackened fish and rice. After chatting with the owner and chef, she let me know that her chimichurri was made with almost all fresh parsley and a little cilantro – which blew my mind. After a couple of tries at home, I think I perfected my Cilantro-Free Chimichurri Sauce. I’ve since used this chimichurri sauce with over-seared swordfish steak, alongside chorizo, as well as any and all tacos, and love it. Scroll down to see the recipe!

Why You’ll Love My Cilantro-Free Chimichurri Sauce:

  1. So easy – This recipe is so easy to put together. The recipe really just calls for a blender and a small pan to dry roast the peppers. It comes together in just a few minutes which is great if you’re looking for a sauce to make your dish shine but don’t want to spend too much time putting a concoction together.
  2. Cilantro-free – I know everyone isn’t offended by cilantro like I am but for those of you who are, this is a great way to experience the flavor without feeling like you just bit into a bar of soap. My pro-cilantro friends have also loved this recipe too. I would guess that this could be a good switch-up if you like cilantro but are just looking for a great, new sauce.
A bowl of Cilantro-Free Chimichurri Sauce, with a spoon sitting next to it.

Not a fan of cilantro? Then look no further!

The Process

The whole thing is remarkably easy to put together and makes a hefty portion (perfect for freezing). We’ll start by heating up a medium size pan. Once it’s hot, add your jalapeño peppers and green peppers, but don’t add any oil! Dry roasting these give a great, smoky flavor. What we’re looking for here is about 5-10 minutes on the pan so it has a chance to blister the skin on the outside. Be sure to keep an eye on the peppers and turn them once in a while to get an even toast. Once you get those blister marks set them aside.

A picture of parsley, green pepper, onion, oil, and jalapeños.

Get your fill of fresh greens!

Next, we start to blend up the sauce – in your blender, add the parsley, salt, garlic, lime juice,  and peppers. Add slow increments of the olive oil as you blend. I find that I usually use around half to 1 cup in total but start by adding just the half cup first and blend to a thick but smooth sauce consistency. It should be heavy but a little runny – meaning it stays firm on the spoon (no dripping) but doesn’t stick to the spoon (like peanut butter).

A picture of green peppers, jalapeños, and onions frying on a pan.

It’s important to fry the peppers long enough for their skin to blister.

And that’s it! Salt to your liking as well. I’ve loved this sauce over a lot of different meats and it works well as both a garnish AND a marinade. Really, a win-win!

A spoon with Cilantro-Free Chimichurri Sauce on it, over top of a bowl of sauce.

Make sure you have the consistency at a nice balance. Not too thick or runny.

If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.

Cilantro-Free Chimichurri Sauce

A parsley-based version of Chimichurri
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine spanish
Servings 10
Calories 96 kcal

Equipment

  • 1 Blender
  • 1 Skillet

Ingredients
  

  • 0.5-1 cup Olive Oil
  • 70-80 grams Parsley
  • 2 Jalapeños
  • 1 Onion (small) (Or half of a large onion)
  • 1 Bell Pepper
  • 1/2 cup Lime Juice
  • 3 cloves Garlic
  • Salt (to taste)

Instructions
 

To make the chimichurri:

  • Start by heating a medium size pan and add your jalapeños and green pepper. Dry roast for about 5-10 minutes on the pan so the peppers' skin has a chance to blister on the outside. Once you get those blister marks set them aside.
  • Next, in a blender, add the oil, parsley, salt, garlic, lime juice, and peppers and blend until smooth.
  • Add more salt and oil to your taste and enjoy!
Keyword garlic, jalapeno, lemon, parsley
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