Cilantro chimichurri sauce is zesty, garlicky, and bright, made with fresh cilantro, parsley, garlic, lime, vinegar, and olive oil. Ready in about 10 minutes, it stores well in the fridge and instantly elevates grilled meats, tacos, roasted vegetables, and more.
💡Recipe Overview
- Prep Time: 10 minutes
- Dietary Info: Keto, Whole30, Paleo, GAPS, ancestral-friendly
- Tools: sharp knife (or food processor) and a jar
- Skill Level: Easy
Why You’ll Love This Cilantro Chimichurri
This cilantro chimichurri was born out of a bounty of herbs from the farmer’s market. It’s herb-forward, tangy, and garlicky — a versatile condiment that livens up everything from grilled chicken to scrambled eggs.
It’s an excellent way to use a large bunch of cilantro: quick to make, freezer-friendly, and bold enough to transform simple weeknight meals.
Ingredients for Cilantro Chimichurri
- Cilantro — about 1 bunch (≈1 cup packed leaves)
- Parsley — a small handful (≈1/4 cup packed leaves)
- Extra virgin olive oil — for flavor and body
- White wine vinegar — can substitute red wine or apple cider vinegar
- Lime — zest and juice for brightness
- Shallot — finely minced
- Garlic — fresh cloves, minced
- Seasonings — crushed red pepper flakes, sea salt, and dried oregano
How to Make Chimichurri
The printable recipe card is below for exact measurements. Follow these steps for the best texture and flavor.
Step 1 — Combine liquids and aromatics:
In a small bowl, whisk together olive oil, white wine vinegar, lime zest and juice, minced shallot, garlic, red pepper flakes, sea salt, and oregano. Let the mixture rest for 5 minutes to mellow the shallot and garlic.
Step 2 — Add herbs and finish:
Stir in the finely minced cilantro and parsley. Adjust seasoning to taste. For a smoother but still textured chimichurri, pulse the mixture a few times in a food processor — avoid pureeing into a paste.
Helpful Tips
- Dry the herbs well: after washing cilantro and parsley, use a salad spinner and let them air dry so the chimichurri isn’t watery.
- Mellow aromatics: letting the vinegar, lime, shallot, and garlic sit briefly softens their sharpness.
- Keep a loose texture: chop herbs by hand or pulse in a food processor. Chimichurri should be herby and loose, not creamy.
- If oil solidifies: refrigerating can cause the oil to firm up — let the jar sit at room temperature for 15–20 minutes and stir before serving.
Troubleshooting
- Oil separated? Stir or shake the jar; separation is natural and easily resolved.
Serving Suggestions
This chimichurri pairs beautifully with grilled or roasted meats like whole roasted chicken or lamb chops, and it’s equally good spooned over roasted vegetables or used as a bright sauce for tacos and sandwiches.
Frequently Asked Questions
Store in an airtight jar in the refrigerator for up to one week. Flavors deepen after a day, so it’s great made ahead.
Yes. Freeze in ice cube trays, then transfer cubes to a sealed bag for up to three months. Thaw in the fridge overnight or at room temperature for 20–30 minutes before using.
A blender can over-process the herbs into a paste. For best texture, chop by hand or pulse a food processor a few times.
Looking for more tasty condiments? Try quick pickled red onions, roasted jalapeños, sumac onions, or garlic confit.
-
Quick Pickled Red Onions (No Cook!)
-
Roasted Jalapeño Peppers
-
Easy Sumac Onions
-
Easy Garlic Confit
Did you make this chimichurri? Please leave a ⭐⭐⭐⭐⭐ rating and a review. Thank you!💚
Printable Recipe
Chimichurri Sauce with Cilantro
Anya @ Prepare & Nourish
Ingredients
- ¾ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 lime, zested and juiced
- 1 small shallot, minced
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 bunch fresh cilantro (about 1 cup packed leaves), finely minced
- ¼ bunch fresh parsley (about ¼ cup packed leaves), finely minced
Instructions
- In a small mixing bowl, whisk together the olive oil, white wine vinegar, lime zest and juice, minced shallot, minced garlic, crushed red pepper flakes, sea salt, and oregano. Let sit for 5 minutes to mellow the aromatics.
- Stir in the finely minced cilantro and parsley. Alternatively, pulse the mixture a few times in a food processor for a slightly smoother texture. Taste and adjust seasoning as needed.
Notes
Yield: Approximately 1 cup. Serving size ≈ 1/4 cup.
Storage: Refrigerate in an airtight jar up to 1 week. For long-term storage, freeze in ice cube trays, transfer cubes to a sealed bag, and keep up to 3 months. Thaw in the fridge or at room temperature before using.
Tips:
- Dry herbs thoroughly to avoid a watery sauce.
- Let the vinegar, lime, shallot, and garlic sit briefly to mellow sharp flavors.
- Chop herbs by hand or pulse in a food processor; avoid pureeing into a paste.
- If oil firms in the fridge, let the chimichurri sit at room temperature and stir before serving.
Troubleshooting: If the oil separates, stir or shake; the sauce will recombine easily.
Nutrition
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