Cilantro Chimichurri is a vibrant and flavorful sauce that brightens up anything you pair it with! This sauce packs a punch with its combination of fresh herbs, citrus, and just a touch of heat. This version of chimichurri swaps out the traditional parsley for cilantro, giving it a slightly different flavor for cilantro lovers!
Why This Recipe Works
I don't know what it is about cilantro, but I am seriously obsessed. You might have noticed by my cilantro jalapeño sauce or my version of Colombian ají, but making sauces out of bright, herby cilantro is definitely my favorite thing.
This cilantro chimichurri recipe has all the flavors going on at once. It's garlicky, tangy, herby, salty, and slightly spicy all at the same time. Typically, chimichurri uses parsley and the acidic flavor is from red wine vinegar. This version swaps out the parsley for cilantro and the red wine vinegar for fresh lime juice instead.
Sauces always make a meal better. You can pair this one with grilled meats and fish, on top of roasted potatoes, or paired with my air fryer yuca fries.
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Ingredients
You just need a handful of ingredients to make this cilantro chimichurri sauce. Here's what you'll need:
- Cilantro: How much cilantro you use is totally up to you. The more you add, the more herby and thick the sauce will be!
- Garlic & White Onion: Fresh garlic and a bit of white onion both add a depth of savory flavor here!
- Red Pepper Flakes: Red pepper flakes add a hint of spice and those classic red flecks that are in chimichurri.
- Oregano: Dried oregano works well, and adds a slightly different herbal note.
- Lime Juice: For tangy acidity! It balances out the oil here, too.
- Salt: Add salt to taste, depending on how much lime you add.
- Extra Virgin Olive Oil: Use a high quality olive oil for the best results!
See recipe card for quantities.
How to Make Cilantro Chimichurri
Step 1: Add all of the ingredients into a food processor.
Step 2: Pulse until everything is combined. Store in an airtight container in the fridge for up to 5 days.
Hint: If you want it extra spicy, add more red chile flakes! Mine was just slightly spicy with this recipe.
Tips & Variations
- If you want to make a more traditional Argentinian chimichurri sauce, add a bunch of cilantro to the mix as well, and replace the lime juice with red wine vinegar!
- No food processor? No problem! You can finely chop all of the ingredients separately, and then whisk together well in a bowl to combine the ingredients. It will be a chunkier cilantro chimichurri, but it will still be delicious!
- If you are using high quality extra virgin olive oil, the sauce will solidify in the refrigerator after storing. I just let the jar sit at room temperature for about 15 minutes and give it a good stir and it should be back to drizzling consistency!
Storage
Store this cilantro chimichurri in an airtight container in the fridge for up to 5 days!
These ingredients don't do well in the freezer. If you have lots of leftover chimichurri, you can use it as a marinade for steak, shrimp, or chicken!
Frequently Asked Questions
Definitely! In fact, the flavor gets even better after it has some time to sit in the refrigerator. You can make the sauce up to a few days ahead of time!
Technically, you can substitute the cilantro for parsley if you prefer, or use a combination of the two!
More Recipes to Try
Cilantro Chimichurri
Ingredients
- bunch of fresh cilantro
- 3 garlic cloves
- ¼ white onion or ½ of a shallot
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1-2 limes juiced
- 1 teaspoon salt
- ½ cup extra virgin olive oil
Instructions
- Add all of the ingredients into a food processor.
- Pulse until everything is combined. Store in an airtight container in the fridge for up to 5 days.
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