This cilantro chimichurri recipe is a fun twist on the classic Argentinian sauce. An easy and delicious homemade green sauce that adds tons of fresh flavor to grilled steak, chicken, seafood, veggies and more. You’ll be putting chimichurri on everything!
Chimichurri is a tasty, versatile sauce that’s traditionally made with fresh herbs, garlic, vinegar, red chili pepper and olive oil. Traditional chimichurri sauce calls for fresh parsley and oregano. For this cilantro version, we’re keeping the traditional ingredients and mixing it up a bit by adding fresh cilantro, shallot and lime juice for a delicious variation on an authentic chimichurri recipe.
Chimichurri is one of my favorite sauces of all time. Whenever I make it, I find myself just eating spoonfuls of it straight from the food processor. It’s super fresh, herby, garlicky, vinegary and just so darn good. It’s one of my favorite ways to use up an abundance of green herbs in the summer.
This simple sauce takes mere minutes to make and it’s a great way to take any of your grilled meats or veggies to the next level. It adds so much flavor!
Ingredients
All you need is a handful of simple ingredients to make fresh cilantro chimichurri sauce!
- Fresh herbs – Cilantro, flat leaf parsley (or Italian parsley), oregano. Fresh cilantro and parsley are a must. You can substitute dried oregano for fresh.
- Garlic – fresh garlic cloves only.
- Shallot – one small shallot adds a subtle, sweet onion flavor.
- Jalapeño – adds more texture and a touch of heat.
- Lime juice – adds a pop of citrus flavor. If you don’t have lime, substitute with more vinegar.
- Red wine vinegar – you can also use white wine vinegar in a pinch.
- Extra virgin olive oil – use good quality olive oil!
Method
This classic sauce is super easy to make.
Roughly chop the fresh herbs and add to the bowl of a food processor. If you have a mini food processor, this is the perfect time to use it. Roughly chop the garlic and shallot and throw that in. Remove most of the seeds from the jalapeño, roughly chop and add that to the rest of the ingredients. Add vinegar and squeeze in lime juice. Pulse until the herbs, garlic and pepper are finely minced. Scrape down the sides of the bowl a few times during the process to ensure that everything gets evenly chopped.
For best results you want to make sure the chopped herbs still have some body and texture so don’t completely pulverize it. You can also make chimichurri by finely mincing everything by hand.
Once everything is finely minced, add the contents to a medium bowl and use a whisk to incorporate the olive oil.
How to use chimichurri
There are so many different ways to use this great sauce!
- It’s perfect with this Sous Vide Top Sirloin Cap (Picanha)
- Serve it with grilled steak, chicken, pork chops, salmon or shrimp.
- Add tons of delicious flavor to grilled or roasted veggies.
- Use it as a salad dressing or sauce for grain bowls.
- Top crispy roasted potatoes with a few dollops of chimichurri.
- Mix it into mayonnaise, greek yogurt or sour cream for a creamy dipping sauce.
- Use it as a marinade for meat, seafood or veggies.
You won’t have any problems figuring out your favorite ways to use this super flavorful chimichurri sauce!
Storage tips
Homemade chimichurri will stay fresh in the refrigerator for 3-4 days. Store it in an air-tight container or mason jar and make sure that olive oil is covering all of the herbs to minimize oxidation. The sauce may darken a bit the longer it sits. Make sure you use clean utensils to remove it from the container if storing. Any bacteria introduced could cause it to go bad sooner.
Chimichurri freezes like a dream! I fill the wells of a large ice cube tray with leftover sauce, freeze and then pop the cubes out and store them in a freezer bag for up to three month. Then, whenever I want to add a pop of freshness to my meal, I just unthaw it in the refrigerator overnight.
It may have a bitter taste and be dark in color. If storing in the fridge for a few days, be sure to use clean utensils when dipping into the container.
Yes. Use an ice cube tray to freeze in portions and then store the cubes in an airtight container or freezer storage bag for up to three months.
No. Using heat will degrade the fresh herbs. Chimichurri should be gently defrosted in the refrigerator and then left on the counter for a 10-15 minutes before using to bring it to room temperature.
Love cilantro? Try these recipes
- Cilantro Lime Dressing
- Grilled Mojo Chicken Leg Quarters
- Southwest Salad with Honey Chipotle Chicken
- Fiesta Salad
- Thai Crunch Salad
Cilantro Chimichurri Sauce
Ingredients
- 1 cup fresh cilantro
- 1 cup fresh parsley Italian (flat leaf) preferred
- 3 cloves fresh garlic
- 1 small shallot
- 2 tablespoons fresh oregano or 1 teaspoon dried
- 1 small jalapeño pepper seeds removed
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- ⅓ cup extra virgin olive oil
- salt to taste
Instructions
- Remove the seeds from the jalapeño pepper. Roughly chop jalapeño, garlic cloves, herbs and shallot and add to the bowl of a food processor.
- Add red wine vinegar and lime juice and pulse until everything is finely chopped. Scrape down the sides of the bowl in between pulsing to make sure there are no large chunks.
- Remove bowl from the base and take out the blade or transfer ingredients to a medium bowl. Stir in olive oil and season with salt to taste.
Equipment
- food processor optional
Britney
I made this with some flank steak and poured it on top – it was so darn good! I love cilantro so this was right up my alley. It was perfectly spicy and the garlic and cilantro flavors went so well with everything!
Jazz
I love the cilantro is this. Only making your chimichurri recipe from now on. Thank you!
Eden
Your recipes never cease to amaze me, Jessica! I’m gonna put this sauce on EVERYTHING!
Camille
Love how easy this came together andddddd so good! Had it with some skirt steak and it was a bonafide hit. Thank you so much. xx
Chenée
This was so good! We had it with chicken and the flavors were perfect! I love all the fresh herbs and especially the kick from the jalapeño!
Robin
I like keeping sauces on hand to season meat or starches quickly so when I came across this recipe I knew I had to try it. The flavor was bright, intense and perfect over my roasted potatoes. A winner!
Lilly
I love the addition of cilantro. I used this chimichurri sauce on my grilled shrimp and it was delish!
Kate
This homemade chimichurri was so flavorful! We served ours with some lamb and everyone gave compliments. This recipe is definitely going to be in rotation in our home.
Marta
I made this chimichurri to serve with a skirt steak that I make and my family loved it. The jalapeño gave it just the right amount of spice without overpowering it.