Jamie and I have signed up for a CSA a year ago and have never looked back. I used to work for Round Right Farm and loved the experience. One awesome perk about this farm is that everything pretty much comes washed and ready.

Every year in the spring they have amazing parsley and cilantro and I have an amazing Pico recipe that I always intend to make.

But I don’t. Why? Because how many times can you make Pico in a month without getting a little hungry for something new? I apparently can only muster making salsa once a month. 

We kept having our sad bunches of cilantro go to waste. So much citrusy goodness gone, or so I thought.

I kick myself for not thinking of it sooner, but this happens with life and or cooking all the time. If it’s not in your usual beat in life then you wouldn’t normally explore it. My friend did explore it, and it was tasty, and I remember, so I discovered Chimichurri! 

It’s amazing, it’s tasty, it’s zesty and you can tailor it to your own style while using up all cilantro and parsley, wooooo!

I have two versions, a mostly cilantro-based chimichurri, and traditional parsley and cilantro chimichurri.

You can use these on anything, all kinds of meats, seafood, veggies, on rustic bread, a spoon… You’ll see what I mean when you make it for yourself. It’s just tasty! Even my cilantro-hating-teen didn’t mind when I stirred it into crappy Tostitos salsa 😉

Anywhos, here you are, your cilantro/ parsley life-saving recipes.

Cilantro from Round Right Farm <3

Traditional Chimichurri

Yield: About 2 cups


  • 1 Shallot
  • 1 Fresno Chili/ Red Jalapeno
  • 5 Garlic cloves
  • ½ cup Red Wine vinegar
  • 1 tsp Sea Salt
  • ½ Cilantro
  • ¼ cup Parsley
  • 1 tbs oregano
  • ¾ cup Extra Virgin Olive Oil


This recipe is incredibly easy. In short, I could say chop fine, mix, store in the fridge. But I’ll give you more than that.

You’ll want to mince your shallots super fine, followed by your chili, and garlic. For your cilantro and parsley, be sure to pick the leaves off individually as the stems could make the mix twiggy and bitter and less desirable. Once you’ve picked them off, chop them finely as well. I prefer to skip the bowl and put everything in a 1-pint mason jar. I shake it up a few times, then let it sit around for at least an hour so the flavors come together. Feel free to pop it in the fridge for next time!

Cilantro Chimichurri

Yield: About 2 cups


  • 2 cups Cilantro
  • 5 Garlic cloves
  • 2 tsp Red Pepper flakes
  • 1 tbsp Oregano
  • ¼  cup Lemon juice/ Red Wine vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Sea Salt, or to taste


Equally as easy as the original Chimichurri. Finely chop your cilantro and garlic. In a bowl or mason jar add your remaining ingredients. Mix or shake together and let the flavor marinate for at least an hour before enjoying. Store in the fridge for next time!

Cheater’s Note: I was very lazy and put it all in my food processor. It works, it tastes great, but the texture is a bit off as it was more mush than finely chopped items. Still a viable method if you are feeling this way 🙂