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Small white bowl full of cilantro chimichurri sauce with a white spoon in it. Black and white patterned napkin and cilantro sprigs in the background.
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5 from 9 votes

Cilantro Chimichurri Sauce

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.
Prep Time10 minutes
Cook Time0 minutes
0 minutes
Total Time10 minutes
Course: condiment, Dips Dressings & Sauces, Dips, Dressings and Sauces
Cuisine: Brazilian, South American
Servings: 10
Calories: 73kcal
Author: Jessica Lawson

Equipment

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.

Notes

If you do not have a food processor, you can finely mince everything by hand.
An extra tablespoon of red wine vinegar can be substituted for lime juice.
Chimichurri is best enjoyed at room temperature.

Nutrition

Calories: 73kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 646IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 1mg