This cilantro chimichurri recipe is a delicious variation of traditional chimichurri sauce, and it’s SO easy to make! It’s easily one of my favorite ways to add so much fresh herb flavor to meat dishes (especially grilled skirt steak), avocado toast, roasted chicken, and so much more.
My recipe makes a smaller batch of chimichurri sauce, and comes out to about 1/2 cup. For the best results, mix the sauce in a glass bowl, cover it with plastic wrap, and refrigerate it for about an hour before serving! Once the ingredients spend some time together, they will blend together and create so much flavor. Besides letting the sauce refrigerate for an hour, the recipe comes together in just a few minutes!
Ingredients for Cilantro Chimichurri:
- 1 packed cup of fresh Flat-Leaf Parsley (about 1/4 cup finely chopped)
- 1/2 packed cup of fresh Cilantro (about 2 tbsp. finely chopped)
- 2 tsp. finely chopped fresh Oregano
- 2 small cloves fresh Garlic (minced)
- 2 tbsp. finely chopped Shallots
- 2 tsp. fresh Lemon Juice
- 2 tsp. Red Wine Vinegar
- 1/4 cup Extra Virgin Spanish Olive Oil (or Italian)
- 1/2 tsp. Smoked Paprika (optional!)
- flaky Sea Salt
- freshly cracked Black Pepper
Chimichurri Ingredient Variations
One of the best things about this simple sauce is that you can customize it to fit your taste preferences. Here are some easy swaps that you can make:
- Dried oregano (instead of fresh – use 1/4 tsp. dried)
- Red onion (instead of shallot)
- Lime juice (instead of lemon juice)
- White wine vinegar (instead of red wine vinegar)
- Add crushed red pepper flakes
- Add more green herbs (such as green onions, basil, or dill)
What is Chimichurri?
Chimichurri is a sauce made of fresh herbs that originated in South America. Argentina is specifically known for creating an authentic chimichurri recipe, which consisted of fresh parsley, fresh garlic, oregano, olive oil, and a touch of vinegar. It’s thought to have been created by gauchos (cowboys) to flavor the grilled meats that they prepared over an open flame. There’s also talk that “chimichurri” comes from “tximitxurri”, which basically translates to “a bunch of things mixed together”(ish).
Whatever its true origin, traditional Argentinian chimichurri puts a lot of emphasis on “fresh”. The key to a really flavorful chimichurri sauce is using fresh ingredients – fresh herbs, fresh garlic, fresh olive oil. The point of the sauce is to add an incredible fresh herb flavor to any recipe! This cilantro version is easily the best fresh herb condiment to use all summer long.
How to Make this Cilantro Chimichurri Sauce Recipe
This “recipe” is really just combining all of the ingredients together, letting them rest for about an hour in the refrigerator, then serving. There are two ways to do this:
- BY HAND: Finely chop the parsley, cilantro, and oregano leaves. Mince the garlic and shallot, and combine all ingredients in a small bowl.Stir in the lemon juice, red wine vinegar, and olive oil. Season to taste with salt and pepper, then cover and refrigerate until ready to use! Give it a good stir right before serving.
- IN A MINI FOOD PROCESSOR: Place parsley, cilantro, oregano, garlic, and shallot in the bowl of a small food processor. Pulse until chopped into small pieces. Transfer the ingredients to a small bowl, and stir in the lemon juice, red wine vinegar, and olive oil. Season with salt and pepper to taste.
What do you eat Chimichurri sauce with?
Chimichurri is such a versatile sauce, so there’s plenty of options to create a perfect pairing with it. Here are some of my favorites:
- Grilled steak (such as skirt steak or marinated flank steak
- Grilled or roasted chicken
- Grilled or roasted pork
- Mixed with a touch of Greek yogurt and used as a salad dressing
- Avocado toast
- Scrambled eggs
- Mediterranean Chicken Flatbread “Tacos”
- Fish Tacos
There are so many delicious ways to enjoy it, so don’t feel confined to just these suggestions! It’s a great sauce for any meal that calls for a boost of flavor, especially a delicious, herbaceous spread. It’s a great way to step up your grilled meat game, and is also a great addition to roasted or grilled vegetables!
How to store Chimichurri
Chimichurri will keep in an airtight container for up to two weeks in the refrigerator. (It could probably last longer, but I feel confident about the two week mark.) The flavor evolves as it sits, so it would be cool to test varying stages of chimichurri and see what your preference is! If you want to freeze it, spoon it into an ice cube tray and freeze. Pop the cubes of frozen chimichurri out of the tray and keep in a zip top bag for up to four months. (Just thaw before using!)
If you make this cilantro chimichurri sauce and you love it, a comment and star rating below would be amazing! Tag me on Instagram if you post a photo to social media, too. As always, feel free to reach out to me directly if you have any questions!
Cilantro Chimichurri Recipe
- 1/4 cup finely chopped Fresh Parsley
- 2 tbsp. finely chopped Fresh Cilantro
- 2 tsp. finely chopped Fresh Oregano or 1/2 tsp. dried oregano
- 2 tbsp. finely chopped Shallot
- 2 cloves Garlic minced
- 2 tsp. Lemon Juice fresh
- 1/2 tsp. Smoked Paprika optional!
- 2 tsp. Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- Salt & Pepper to taste
- Add the parsley, cilantro, oregano, and shallots to a small bowl. Stir to combine.
- Add the garlic and pour the lemon juice over the garlic. Season with a pinch of salt and stir to combine.
- Stir in the smoked paprika (if using), red wine vinegar, and olive oil, then season with salt and pepper to taste.
- Cover and refrigerate for an hour before serving, or serve right away!