Name: Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Argentinian
Ingredients: 1 cup fresh flat-leaf parsley; 1/2 cup olive oil; 3 cloves garlic; 2 tablespoons red wine vinegar; 1 tablespoon fresh lime juice; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes, or more to taste; Salt and pepper to taste; Churrasco (Skirt Steak)

I absolutely love sharing this Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe with you because it’s a bright, punchy sauce that totally elevates grilled meats without relying on cilantro. When I first tried making chimichurri without cilantro, I was hesitant, but this parsley-forward version quickly became my go-to. It’s fresh and zesty, perfect whenever you fire up your grill or want something vibrant on the table.

You’ll find that this chimichurri is incredibly versatile and simple to throw together in under 10 minutes, making it a fantastic weeknight companion or a star at weekend barbecues. Whether you’re serving churrasco steak, chicken, or even shrimp, this sauce brings that authentic South American flair with a twist that’s sure to impress.

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Why You’ll Love This Recipe

Cilantro-Free Flavor: Perfect for those who don’t love cilantro but still crave authentic chimichurri zing.
Quick & Easy Prep: Takes just 10 minutes with a food processor and minimal chopping.
Versatile & Crowd-Pleasing: Goes well with churrasco steak, grilled chicken, shrimp, and even veggies.
Chunky Perfect Texture: Balanced to keep that characteristic bite without turning saucy or runny.

On a large white plate with a white marbled surface underneath, there are two rows of grilled steak slices arranged in a fan shape, showing a pink middle and browned edges. Each steak slice has a small dollop of bright green herb sauce on top. In the center of the plate, there is a small white bowl filled with more green herb sauce and a white spoon resting inside it. The whole setup has a fresh, simple look with a mix of rich brown, pink, and vibrant green colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create that classic chimichurri punch—fresh, tangy, and bright. When shopping, pick fresh flat-leaf parsley for the best herbal notes, and opt for a good-quality olive oil to give the sauce richness.

Fresh flat-leaf parsley: The herb star of this version; cleans up the flavor without cilantro’s grassy edge.
Olive oil: Use extra virgin for silky texture and fruity undertones.
Garlic cloves: Fresh garlic gives that powerful aromatic kick.
Red wine vinegar: Adds tartness and balances the oil’s richness.
Fresh lime juice: Brightens the sauce with a citrus zing.
Dried oregano: Gives a subtle earthy, piney note that ties it together.
Red pepper flakes: For some gentle heat—adjust to your spice preference.
Salt and pepper: Essential finishing seasonings to taste.
Churrasco (Skirt Steak): The perfect protein to dunk and drizzle this sauce over.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the things I love about this Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe is how easily you can customize it to suit your mood and pantry. Feel free to tweak the acidity, herb choices, or heat to suit your taste.

Add fresh parsley stems: I’ve tried blending in some tender parsley stems occasionally, and it gives extra herbal body without changing flavor much.
Use lemon juice instead of lime: When I’m out of limes, lemon juice is a handy swap, but it makes the sauce just a bit more bright and less earthy.
Include chopped shallots or onions: For a little extra crunch and added flavor complexity.
Dial up the heat: Add more red pepper flakes or a pinch of smoked paprika for a smoky twist. My family loves it when I do this!
Make it oil-free: If you want a lighter, vinegar-based chimichurri, reduce olive oil and add more vinegar—but watch that it doesn’t dry out your meat.

How to Make Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe

Step 1: Combine Ingredients in Food Processor

Throw all your parsley, olive oil, garlic, red wine vinegar, lime juice, dried oregano, red pepper flakes, salt, and pepper into your food processor. I recommend pulsing 2-3 times initially—this will chop everything finely but leave a chunky texture. The key is not to overdo it, so the chimichurri still has those delightful bits of parsley and garlic that give you that genuine texture.

Step 2: Check Texture and Seasoning

After those first pulses, take a peek and give it a gentle stir with a spoon or spatula. If you want it chunkier, pulse just 1 or 2 more times. Taste the sauce—does it need more salt, tang, or heat? At this stage, you have complete control to adjust it exactly to your liking. Trust me, that extra lime juice or a pinch more red pepper flakes can really brighten it up.

Step 3: Serve with Grilled Churrasco or Your Favorite Protein

This authentic chimichurri sauce is fantastic smeared generously over churrasco skirt steak, but it also shines on grilled chicken, shrimp, or even roasted veggies. We usually make it right before dinner so it stays fresh and vibrant. If you want, let it sit for 10-15 minutes at room temperature to let the flavors meld before serving.

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Pro Tips for Making Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe

Chunky vs Smooth: I learned to pulse in quick, short bursts instead of blending continuously, so I keep the perfect texture without turning it into a puree.
Fresh Parsley Tip: I always rinse and dry parsley thoroughly, then pat it with paper towels to avoid any watery sauce.
Adjusting Acidity: Depending on the vinegar and lime you use, you might want to add a pinch of sugar or more lime juice—taste as you go!
Avoid Over-Blending: Over-processing tends to “cook” the herbs and dulls the bright green color; shorter pulses keep flavors fresh and vibrant.

How to Serve Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe

A white plate on a white marbled surface holds several slices of medium-rare steak arranged in a circle around a small white bowl filled with green herb sauce. The steak pieces have a caramel brown outer layer with a pinkish-red center, each topped with a drizzle of the coarse-textured green sauce. The herb sauce in the bowl appears thick with visible bits of herbs, and a white spoon rests inside it. The scene is softly lit, emphasizing the juicy texture of the meat and the fresh green color of the sauce photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little extra fresh parsley or a thin wedge of lime on the side for that finishing touch. If you like heat, a few extra red pepper flakes scattered on top add pop. I’ve also seen restaurants garnish with finely chopped fresh oregano or a small drizzle of olive oil just before serving—it looks so inviting!

Side Dishes

My go-to sides with this sauce are classic grilled veggies like bell peppers and zucchini, or roasted potatoes. Freshly baked crusty bread is great for mopping up the chimichurri, too. When I’m feeling traditional, I serve it alongside some smoky black beans and simple white rice—it’s a full fiesta on the plate.

Creative Ways to Present

For special occasions, I’ve served this chimichurri in small ramekins alongside a sliced churrasco steak platter, letting guests add as much as they want. Another idea I love is drizzling the sauce over grilled steak tacos topped with pickled onions and avocado for an unexpected twist. It always gets compliments!

Make Ahead and Storage

Storing Leftovers

Once made, I transfer the chimichurri to an airtight container and keep it in the fridge—it’ll stay fresh up to 3-4 days. I do recommend stirring it before serving after chilling, as the ingredients might separate slightly.

Freezing

Freezing chimichurri sauce is possible but I tend to avoid it since the fresh herbs can lose their vibrancy. However, if you want to preserve leftovers, freezing in ice cube trays works well for portion control—just thaw in the fridge before use.

Reheating

This sauce is best served at room temperature or slightly cooler, so no need to heat it up. When leftovers come out of the fridge, just let them sit for 10-15 minutes and give a quick mix before spooning over your meat or vegetables.

FAQs

Can I make this Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe without a food processor?

Absolutely! You can finely chop the parsley and garlic by hand for a more rustic texture. It just takes a bit more elbow grease but the fresh flavors come through just as well.
What should I do if my chimichurri is too oily or too tangy?

If your sauce feels too oily, add a splash more vinegar or lime juice to balance it out. Conversely, if it’s too tangy, a small pinch of sugar or a little more olive oil can smooth the flavor.
Can I use other herbs instead of parsley in this chimichurri recipe?

While parsley is key for this cilantro-free version, you can experiment with fresh oregano or basil for different flavor profiles, but keep the parsley to maintain that classic chimichurri base.
How long can I store this chimichurri sauce in the fridge?

Stored in an airtight container, it will stay fresh for 3-4 days. You can always revive its brightness by stirring and adding a little fresh lime juice before serving if needed.

Final Thoughts

This Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe has become one of my absolute favorites to prepare when I want bold flavor without cilantro’s distinctive taste. I love how quick and adaptable it is, and I’m confident you’ll enjoy having this sauce in your arsenal for grilling season and beyond. Give it a try—you’ll wonder how you ever cooked churrasco without it!

Authentic Chimichurri Sauce for Churrasco (No Cilantro) Recipe