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Cilantro chimichurri is a versatile sauce with countless possibilities! Whip up this effortless sauce for salad dressing, a flavorful dip for grilled meats and veggies, a marinade, and much more. However you decide to enjoy it, this easy cilantro chimichurri will elevate the taste of your dishes in a big way.
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Chimichurri sauce is a vibrant and zesty Argentinian sauce and is widely popular throughout South America. It’s known for its bold and fresh flavors and simple ingredients.
Traditional chimichurri sauce is made with fresh ingredients such as finely chopped parsley, minced garlic, olive oil, tangy vinegar, red pepper flakes for some heat, and salt. While the traditional recipe does not contain cilantro, many variations do, like the cilantro chimichurri sauce I’m sharing with you today.
- fresh parsley
- fresh cilantro
- fresh oregano
- red onion or shallots
- fresh garlic
- red pepper flakes
- extra virgin olive oil
- red wine vinegar
- fresh lemon juice
- kosher salt
Step by step
This is such an easy recipe and it has so much flavor!
- Pulse the fresh herbs, onion, and garlic together in the bowl of a food processor or blender until roughly chopped.
- Add red pepper flakes, olive oil, vinegar, and lemon juice. Pulse 3-4 more times or until the texture you desire.
- Season to taste with salt and serve.
Tips for best results
- The texture of chimichurri can vary as well. It can be finely minced or more of a coarse mixture, depending on personal preference.
- You can make this homemade chimichurri fresh or make it ahead of time to let the flavors blend even more.
- If you do not have a food processor or blender you can make this simple sauce by hand-chopping the herbs, onion, and cloves of garlic together with a sharp knife and then mixing the chopped herbs with the rest of the ingredients in a small bowl or mason jar.
Chimichurri is incredibly versatile and can be enjoyed in so many delicious ways. It’s a classic sauce for serving as a condiment alongside meat dishes, such as grilled steak with our favorite sides for chimichurri steak. I love it on grilled chicken, but it can also be used as a marinade, a salad dressing, or a dipping sauce for crusty bread. It adds a burst of fresh, tangy, and garlicky flavor to dishes.
Store the sauce in an airtight container in the refrigerator up to 5 days.
You can freeze the sauce for up to 3 months. One of my favorite ways to store sauces like this or homemade pesto is to freeze it in an ice cube tray, then transfer to a freezer bag for single serve portions!
If you try this recipe please comment and rate it below, I love hearing from you!Print